banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Cashew Chili

    Share

    Cashew Chili

    Comfort food for a howling winter day; every bite is teeming with nutrients.

    Advertisement

    1 Tbsp (15 mL) olive oil
    1 medium onion, chopped
    1 red pepper, chopped
    2 celery stalks, chopped
    2 garlic cloves, minced
    1 tsp (5 mL) dried basil or oregano
    1/2 tsp (2 mL) chili powder
    1 tsp (5 mL) ground cumin
    1/4 tsp (1 mL) each salt and ground black pepper
    1 - 16 oz (455 mL) can diced tomatoes, undrained
    1 Tbsp (15 mL) red wine vinegar
    1 bay leaf
    1/2 cup (125 mL) cashew pieces
    1/3 cup (80 mL) raisins
    1 - 15 oz (425 mL) can red kidney beans

    Heat oil over medium heat in large skillet. Add onion, red pepper, and celery. Cook until onions are translucent. Stir in garlic, basil or oregano, chili powder, cumin, salt, and black pepper. Add tomatoes, vinegar, and bay leaf. Continue cooking over low heat until mixture starts to boil lightly.

    Stir in cashews and raisins; cook for 10 minutes over low heat. Add beans and cook for an additional 20 minutes, stirring frequently. Remove bay leaf and store chili in a spill-proof insulated container.

    Makes 4 servings.

    Each serving contains: 225 calories; 8 g protein; 6 g total fat (1g sat. fat, 0 g trans fat); 40 g carbohydrates; 8 g fibre; 651 mg sodium

    source: "Cross-country Skiing Banquet", alive #327, January 2010

    Advertisement

    Cashew Chili

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.