CASHEW CHILI
Make and share this Cashew Chili recipe from Food.com.
Provided by Sharon123
Categories Fruit
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chop the celery, onions, and bell pepper. Sauté them in olive oil until tender, about 10 minutes.
- Add tomatoes(with juice) and beans(with juices) and all spices. Cover and simmer for 5-10 minutes, until pleased with thickness. Add vinegar and cashews.
- Taste and adjust seasonings, remove bay leaf, and serve. Enjoy!
Nutrition Facts : Calories 273.4, Fat 12.5, SaturatedFat 2.2, Sodium 600.8, Carbohydrate 34.2, Fiber 8.2, Sugar 9.3, Protein 10.3
SPICY CASHEWS
Steps:
- Place a medium-size saute pan over medium heat. Add olive oil and cashews and toss to coat. Add chili powder, salt, and pepper and toss until warmed through. Remove from heat and serve. They will crisp as they sit.
CHICKEN CASHEW CHILI
Make and share this Chicken Cashew Chili recipe from Food.com.
Provided by Tonkcats
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Chile Puree:.
- Heat a small skillet over high heat until very hot. Place chiles in pan, one at a time and press down with tongs for about 1 minute on each side. Next, seed and devein the chiles.
- Place chiles in a blender with cashews and chicken stock.
- Puree until smooth.
- Chili: In a stock pot, briefly saute onion, garlic, cumin, chile powder, and salt in the olive oil.
- Add chicken and stir to coat. Stir in chile puree, cilantro, and tomatoes.
- Cover and simmer for 45 minutes.
- Add cashews, chocolate and beans.
- Stir until chocolate melts.
- Serve NOTES : F or spicy chili, add 2 or 3 chipotles to the puree and double the chile powder.
Nutrition Facts : Calories 575.3, Fat 32.1, SaturatedFat 6.7, Cholesterol 72.3, Sodium 1404.2, Carbohydrate 40.3, Fiber 9, Sugar 10.3, Protein 36.3
VEGETARIAN CASHEW CHILI
Categories Soup/Stew Bean Vegetarian Dinner
Number Of Ingredients 18
Steps:
- At home, place first 4 ingredients in a heavy-duty zip-top plastic bag. Combine vinegar and next 8 ingredients (vinegar through bay leaf) in a heavy-duty zip-top plastic bag. Place in cooler or backpack. At campsite, heat oil in a large Dutch oven over hot coals (or in a Dutch oven over medium-high heat if at home). Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until tender. Add vinegar mixture, kidney beans, tomatoes, and pinto beans; cook 20 minutes, stirring often. Discard bay leaf. Stir in cashews. Yield: 7 servings (serving size: about 1 1/2 cups) NUTRITION PER SERVING CALORIES 350(28% from fat); FAT 10.9g (sat 1.9g,mono 6.6g,poly 1.7g); PROTEIN 15.6g; CHOLESTEROL 0.0mg; CALCIUM 178mg; SODIUM 882mg; FIBER 13.4g; IRON 5.3mg; CARBOHYDRATE 51.7g Corinne Humphrey Cooking Light, OCTOBER 2003
VEGETARIAN CASHEW CHILI
This recipe comes from Cabbagetown Cafe Cookbook by Julie Jordan. It is a fantastic veggie version of chili that completely holds its own. I love it in wintertime with nice crumbled cornbread on top.
Provided by greysangel
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a soup pot, heat the oil. Add onions, garlic and bay leaf and saute for about 3 minutes. Add the green peppers and celery and cook until the vegetables are tender but still crisp, approximately 3-5 minutes.
- Melt in the butter, then add spices, herbs, pepper, and salt. Saute for 1-2 minutes, stirring frequently so nothing burns.
- Add quart of tomatoes plus juice and beans to the mixture and simmer for about 15 minutes for flavor to blend.
- Toast cashews in a 350 oven or toaster oven for about 20 minutes, or until lightly browned. Add toasted cashews and vinegar. Simmer for another 15 minutes and serve.
- It's even better the second day.
Nutrition Facts : Calories 364.4, Fat 13.9, SaturatedFat 3.2, Cholesterol 5.1, Sodium 1108.5, Carbohydrate 49.8, Fiber 14.3, Sugar 8.2, Protein 15.5
FRIED CASHEWS WITH LIME ZEST AND CHILE
This is my take on a popular bar snack in Thailand: freshly fried cashews tossed with salt, chiles, scallions, and lime zest. Simple but so good with a beer.
Provided by Pepper Teigen
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.
- When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it's best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.
- Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.
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- At home, place first 4 ingredients in a heavy-duty zip-top plastic bag. Combine vinegar and next 8 ingredients (vinegar through bay leaf) in a heavy-duty zip-top plastic bag. Place in cooler or backpack.
- At campsite, heat oil in a large Dutch oven over hot coals (or in a Dutch oven over medium-high heat if at home). Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until tender. Add vinegar mixture, kidney beans, tomatoes, and pinto beans; cook 20 minutes, stirring often. Discard bay leaf. Stir in cashews.
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