Kristin's Vegan Chili With Cashews

Ingredients

• 2 tablespoons olive oil
• 4 medium onions, chopped
• 2 large red peppers, chopped
• 2 stalks celery, chopped
• 4 teaspoons minced garlic
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 16 ounces chopped tomatoes
• 2 tablespoons red wine vinegar
• 1 bay leaf
• 1 1/2 cups cashews

• 1 (12 ounce) package firm tofu
• 15 ounces black beans
• 15 ounces kidney beans

Directions

1. 1

   In large pot, heat olive oil. Add peppers, celery, and half of the onions and cook over medium heat until onions are cooked.

2. 2

   Stir in garlic, basil, oregano, chili powder, cumin, black pepper.

3. 3

   Add tomatoes (in juice), vinegar, and bay leaf. Reduce heat to low and continue cooking 2-3 minute.

4. 4

   Stir in cashews, cook over low heat 16-17 minutes.

5. 5

   Saute tofu with remaining onions and garlic. Then add to pot with beans and cook another 25 minutes, stirring frequently.

6. 6

   Chili is done when all ingredients are well blended and soft and chili is thick and bubbling.

7. 7

   Top with remaining cashews once served in bowls.