Cashew Chili

6 servings

• 1 1/2 cups dried kidney beans or pinto beans
• 6 cups water
• 2 bay leaves
• 2 Tablespoons canola oil
• 2 onions, chopped
• 4 cloves minced garlic
• 2 chopped green bell peppers
• 2 stalks chopped celery
• 1 Tablespoon margarine or butter
• 2 Tablespoons ground cumin
• 1 Tablespoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons salt
• 1 28 oz. can crushed tomato
• 1 cup (DIVIDED after toasting) raw cashews
• 2 teaspoons red wine vinegar
• 4 1/2 cups cooked brown rice
•    lowfat cheddar cheese

Soak the beans in a large pot in plenty of water overnight. Drain and throw away the soaking water. Add 6 cups water and the 2 bay leaves. Bring to a boil, reduce heat and simmer, partially covered, stirring occasionally. Cook until beans are tender, about 2 hours.

Toast 1 cup of whole, raw cashews in a 350 degree oven for 15 to 20 minutes, or until lightly browned. be careful as they will burn quickly. Take 1/2 cup toasted cashews and very lightly coarsely chop; set aside for a garnish.

In a soup pot, heat the oil. Add onions and garlic and saute about 2 minutes. Add green bell pepper and celery and cook until tender, about 8 minutes.

Melt the margarine in the pot then add all the spices; saute 1 - 2 minutes. Add the tomatoes; simmer for 10 minutes. Add cooked beans, liquid and all to the vegetable mixture. Add 1/2 cup whole, toasted cashews and the 2 teaspoons vinegar to mixture. Simmer for 30 minutes to blend the flavors. Remove and discard the bay leaves.

Serve over brown rice and top with a light sprinkling of toasted pieces of cashews and cheddar cheese.

Wonderful with Corn Bread.

Bon appetit!