Cashew Chili

With the days getting shorter and colder, chili is a comfort food that I love to break out this time of year. I have modified and spun many versions of chili, but my cashew chili is a crowd pleasing hearty meal that everyone loves. I like to serve mine over brown rice because I will literally add rice to whatever I can and my kids are equally obsessed with rice. But, you can leave the rice out if it doesn’t sound appealing to you.


  • 1 can black beans
  • 2 cans pinto beans
  • 1 can kidney beans
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 red or yellow peppers, chopped
  • 2 celery stalks, chopped
  • 6 cups vegetable broth
  • 2 Tbsp. olive oil
  • 1 Tbsp. vegan butter
  • 2 Tbsp. Cumin
  • ¼ tsp cayenne pepper
  • 1 large can diced tomatoes
  • 1/2 cup cashews
  • 2 tsp. red wine vinegar
  • 2 Tbsp. coconut sugar
  • 1/4 cup chili powder
  • ½ tsp. dried or 1 tsp. fresh oregano
  • 2 tsp. fresh basil chopped (or ½ tsp dried)
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ cup jalapeño (I like to buy the ones in the jar) or you can use one fresh jalapeño – minced


  • Chives
  • Cilantro
  • Vegan sour cream (Favorite Brand – Forager)
  • Vegan shredded cheddar (Favorite Brand – Follow Your Heart)
  • Optional: Beyond meat – ground up and cooked in fry pan and sprinkled on top of chili. I limit the amount of processed imitation “meat” but occasionally, I like to add it to my recipes to spice things up.


In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté for a couple of minutes. Add the peppers, jalapeño and celery and cook until the vegetables are soft. About 10 to 12 minutes.

Melt in the vegan butter and then add all the spices, herbs, pepper and salt. Sauté for a few minutes.

Add the tomatoes and tomato juice to the mixture and crush the tomatoes with a wooden spoon. Simmer for 10 to 15 minutes.

Add the beans and the vinegar and continue to simmer.

Toast the cashew in a 350-degree oven or a toaster for about 15 minutes or until slightly browned.

Add the cashews to the chili and simmer for 30 minutes.

Serve hot and top with optional beyond meat crumbles, chopped chives & cilantro, vegan sour cream & vegan shredded cheddar. If you serve with rice, top the rice with the chili and then the toppings. And of course, no chili would be complete without some hot sauce and tortilla chips! Hot sauce favorites in our house include Yellow Bird and Siete Brands.


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