This chili is one of those dishes that regularly makes it onto the menu. I used to make it in a big sauce pan, but since I got a crock pot I have slow cooked it ever since. I like the way all of the seasoning marinates slowly for hours and the way the veggies and cashews become tender. The cashews add a sweet, nutty flavor that tastes great with the beans and veggies. I garnished the chili with extra sharp cheddar and green onion.
Red Bean Chili with Cashews
(Makes 6 Quarts)
Printable Version
Ingredients:
- 58 oz. Tomato sauce
- 12 oz. Tomato paste
- 60 oz. Dark red kidney beans
- 32 oz. Pinto Beans
- 4 oz. Chili powder
- 2 Tbsp. Cumin
- 4 Cloves Garlic, Minced
- 3 Tsp. Ground Yellow Mustard
- 3 1/2 Tsp. Soy Sauce
- 2 Tbsp. Honey
- 2 Medium white onion, diced
- 2 Medium green pepper, diced
- 1 1/2 cup carrots, chopped
- 1 cup cashew halves
- green onion
- sharp cheddar
Directions:
- In a slow cooker, combine all and cook on low for 9 hours. If In a sauce pan, let simmer for 2 hours and add cashews last half hour.