Cashew Chili

Cashew Chili

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Yield: 20 Servings

Cashew Chili

Adapted from a recipe from Mary Hetland.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


  • 2 to 3 cups cooked or 1 cup dry kidney or pinto beans
  • 2 tbsp olive oil
  • 4 medium onions, chopped
  • 2 green peppers, chopped
  • 2 stalks celery, finely chopped
  • 3 or more cloves garlic, mashed
  • 1 tsp dried basil
  • 1 tsp oregano
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 quart tomatoes (fresh or canned)
  • 1 or 2 grated carrots
  • freshly ground pepper
  • 1 bay leaf
  • 1/2 to 1 cup cashews (roasted)
  • 1 handful raisins or 1 tablespoon molasses
  • 1 tsp sea salt
  • 1/4 cup ( or more) red wine vinegar or cider vinegar


  1. Soak beans overnight, boil separately.
  2. In a large pot stir fry onions, green peppers, celery, and garlic.
  3. Add spices and herbs and stir fry them as well - be careful not to burn the spices (frying the spices now instead of adding them later makes a BIG difference in the taste).
  4. Break up the tomatoes and add them, along with any juice, to the frying vegetables (I use my hand mixer to blend the tomatoes to a sauce before adding for a smoother consistency).
  5. Add carrots, ground pepper, bay leaf, nuts, raisins, and salt.
  6. Add the cooked beans.
  7. Simmer (covered) until it's done.


Recipe last updated: November 12th, 2020 at 08:26 am


Notes from Linda Louison-Krause

  • Add the vinegar a little at a time, tasting between additions, just before serving.
  • Add beer if desired to thin the chili.
  • I use 2 medium onions, chopped
  • I omit the celery
  • I use additional chili powder
  • I've used roasted, skinned peanuts and that was also good.
  • Instead of molasses, I use brown sugar

Nutrition Information



Serving Size


Amount Per Serving Calories 80Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 160mgCarbohydrates 12gFiber 2gSugar 5gProtein 2g

This data was provided and calculated by Nutritionix

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