Cashew Chili
Warm, hearty, and packed with flavor, Cashew Chili is a plant-based twist on a classic comfort food that’s perfect for chilly evenings or meal prep. This protein-rich recipe combines buttery toasted cashews with tender black and kidney beans, vibrant bell peppers, and a medley of bold spices like chili powder, smoked paprika, and ground cumin. The addition of vegetable broth and juicy canned tomatoes ensures a perfectly balanced, simmered-to-perfection chili that’s both vegan-friendly and deeply satisfying. Garnished with fresh cilantro and a squeeze of lime for a refreshing finish, this one-pot dish comes together in just 45 minutes, making it a quick, nutritious, and flavorful option for weeknight dinners. Serve it on its own or pair it with crusty bread for the ultimate cozy meal.
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Recipe Information
Ingredients
- 1 cup raw cashews
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 3 large garlic cloves, minced
- 28 ounces canned diced tomatoes (with juices)
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoons ground cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 lime wedges (for serving)
Instructions
Heat a large pot over medium heat. Add the olive oil and allow it to warm up.
Add the diced onion and bell pepper to the pot. Sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the raw cashews to the pot and toast for 2-3 minutes, stirring frequently to prevent burning.
Pour in the canned diced tomatoes (with their juices), black beans, kidney beans, and vegetable broth. Stir well to combine.
Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper to the pot. Stir to ensure the spices are evenly distributed.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Taste the chili and adjust the seasoning as needed with more salt or spices.
Serve the chili hot, garnished with chopped cilantro and a squeeze of fresh lime juice. Pair with lime wedges on the side.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6468 mg | 281% | |
| Total Carbohydrate | 275.7 g | 100% | |
| Dietary Fiber | 75.8 g | 271% | |
| Total Sugars | 52.5 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 658 mg | 51% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 6089 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
