Veggie Cashew Chili

Veggie Cashew Chili

I could swear that I put this on the sheepthrillsmansion website a while ago, but I can't get on that site right now, so here it is again. It may differ slightly from that recipe, as I don't write recipes down, unless someone asks. . This makes a lot of chili, and can be frozen etc.

2 medium sized eggplants, peeled and diced into 1" pieces
   (NOTE: there are "boy" eggplants and "girl" eggplants. Really.
  Use the boys, as they have fewer seeds. These have a narrow tapered bottom)

4 good sized onions, chopped
a lot of garlic -- at least half a head, peeled and chopped
4-5 carrots, cut into small rounds
3 green or red bell peppers, diced
2 jalapeno peppers, seeded and chopped
3 cans dark red kidney beans, or black beans, drained and rinsed well, or
   one lb dried beans, soaked and cooked until tender but not mushy
2 large cans crushed tomatoes, or alternatively, 4-5 smaller cans diced
tomatoes with green chiles (this latter option is better)
one can beer
4 tbsp chipotle chiles in adobo sauce
3 tbsp ground ancho chile
1 tbsp freshly ground cumin
2 tsp oregano
1 cup UNSALTED roasted cashews
handful chopped cilantro
1/4 cup vinegar -- pref. red wine or balsamic
salt and pepper to taste

Sauté eggplant and garlic together in olive oil. Eggplant will absorb all of the olive oil at first (use a nonstick pan so you don't have to keep adding oil), but eventually it will start to release it again. Add onions, peppers, carrots, saute for about 10 minutes more. Add all spices, and continue to stir and saute a few minutes more until fragrant.

Dump sautéed vegetables, cans of tomatoes, beans into a large slow cooker or stock pot on the stove. Add beer. Turn crock onto high for one - two hours, then put it on low for a few more hours or until guests arrive and vegetables are tender. Alternatively, if on the stove, bring to a boil, then lower and simmer for 1.5 - 2 hours.

About a half hour before serving, throw in the cashews, balsamic vinegar, and cilantro.

Serve with brown rice, shredded cheese. Whole milk yoghurt or sour cream on top is also good.



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