Butternut Cashew Chili

• Vegan
• Gluten free

• Produce

  • 1 tsp Basil, dried
  • 1 (15 oz can Black beans
  • 2 cups Butternut squash
  • 2 stalks Celery
  • 1 tbsp Cilantro
  • 1 1/2 tsp Coriander, ground
  • 4 cloves Garlic
  • 1 (15 oz can Kidney beans, red
  • 2 Onions
  • 1 tsp Oregano, dried
  • 4 (15 oz cans Tomatoes, no-salt added
  • 2 Yellow or red bell peppers, green

• Condiments

  • 1 (8 oz can Tomato sauce, no-salt-added

• Baking & Spices

  • 1 1/2 tsp Chili powder
  • 1 tsp Red pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil
  • 2 tbsp Red wine vinegar

• Nuts & Seeds

  • 1 heaping cup Cashews, whole unsalted roasted
  • 1 1/2 tbsp Cumin, ground

Found on savingdessert.com

Description

Ingredients

• 4 tablespoons olive oil, divided
• 2 onions, chopped
• 4 cloves garlic, minced
• 2 green, yellow or red bell peppers, chopped
• 2 stalks celery, chopped
• 2 cups diced butternut squash (about half a 3 pound squash)
• 1½ teaspoons chili powder
• 1½ tablespoons ground cumin
• 1½ teaspoons ground coriander
• 1 teaspoon crushed red pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 (8 oz) can tomato sauce (no salt added)
• 4 (15 oz) cans diced tomatoes (no salt added) (do not drain)
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can red kidney beans, rinsed and drained
• 1 heaping cup whole, unsalted roasted cashews (plus more for garnish)
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped cilantro, plus more for garnish

Directions

• Heat 3 tablespoons olive oil in a heavy bottom large soup pot over medium-high heat.
• Add the butternut squash and saute for 4-5 minutes, then add the onions, peppers, garlic and celery. Stir and cook for about 8-10 minutes or until the vegetables are starting to soften.
• Add the remaining 1 tablespoon olive oil to the vegetables and all the spices. Stir and cook for about 1 minute.
• Add the tomato sauce and canned tomatoes to the vegetables and reduce the heat to medium.
• Simmer gently for about 15 minutes stirring occasionally.
• Add the beans, cashews, chopped cilantro and red wine vinegar. Cover, with the lid tilted to vent and gently simmer stirring occasionally, until the vegetables are tender, about 15 minutes.
• Garnish with cilantro, cashews, avocado, sour cream or cheese to taste.