I'm blogging twice in one week. Who am I?!
This chili is by far my current favorite chili. It meets all my requirements: easy, healthy, and of course super tasty.
A couple weeks ago I did a segment on Good Day Columbus for National Chili Day (Yes, it's a real holiday on February 26th and I will be sad if you didn't celebrate properly). When they asked me if I could make a healthy chili on air, I knew JUST the recipe I was going to use. I have been making this chili for years and can't believe I have yet to share it! This chili is awesome for a few reasons:
1. It can be made in 20-30 minutes. Umm...yes.
2. It is high in plant protein and loaded with fiber.
3. It has cashews in it. CASHEWS. If something has cashews in it, then it is automatically good.
When I got to the studio that morning, the producer told me one of the anchors was feeling a little "meh" that I was making veggie chili. I will admit, some veggie chili just isn't that good. Traditional chili is made with ground beef so I can understand how a meat lover would not be thrilled to eat vegetarian chili.
The producer and I thought the anchor would change his tune once he tried it. And guess what, he did! I would like to think he liked it because of my exceptional chili making skills and technique (lol) but there was really only one reason. CASHEWS. The cashews are everything in this chili. I might never make another chili without cashews. Cashews provide a delicious flavor and texture that feels almost meaty...in a totally non-meaty way. You feel me?
As with any chili, the longer it simmers, the more the flavors meld together. Even though it can be made in 20-30 minutes, if you have an hour it's worth taking extra time to simmer. In my opinion, chili always tastes best the next day. It's the kind of leftover you look forward to eating.
I'll forgive you if you didn't celebrate National Chili Day this year...but only if you promise you will make it up to me by trying this recipe :)
Easy Veggie Bean Chili with Cashews
|Yields 4-5 bowls|
- 2 Tbsp olive oil
- 1 onion, diced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1/2 green pepper, diced
- 1 can kidney beans, rinsed and drained
- 1 can cannellini beans, rinsed and drained
- 2 (15 oz) cans fire roasted tomatoes
- 2 cup veggie broth
- 1 Tbsp chili powder
- 2 tsp garlic powder
- 2 bay leaves
- 1 tsp salt (or to taste)
- 1 tsp black pepper (or to taste)
- 1 cup cashews
- In a heavy bottomed pot, saute the onion in a little bit of olive oil. While the onion cook, chop the other veggies.
- Add the carrots, celery, and green pepper and saute until tender (about 10 minutes).
- Add the beans, tomatoes, veggie broth, and spices and give everything a good stir. Turn the heat to medium and let the chili simmer for at least 20 minutes. The longer you let it simmer, the better (an hour really deepens the flavor).
- Add the cashews ~10 minutes before taking the chili off the heat. Once done, remove the bay leaves.