Breadcrumbs | Mango Chutney | Tomato and Chilli Soup | Tofu Jalfrezi | Spicy Vegetarian Chilli | Vegan Chilli Con Carne | Lentil curry | Chinese Five Spice Tofu | Cashew Chilli |
Cashew Chilli
A SpiceTheWorld adaption of a classic Chilli. Tasty and medium hot.
Serves 6 (Estimated) Rating 5/5
Prep Time 10 Minutes Cooking Time 60 Minutes
| Ingredients |
| 4 Onions, sliced |
| 2 Bell Pepper, sliced |
| 2 Stalks Celery, finely chopped |
| 3 Garlic Cloves, finely chopped |
| 1 tsp Basil |
| tsp Oregano |
| 1 tbsp Chilli Powder |
| 1 tsp Cumin |
| 400 g Tomatoes |
| 1 tsp Black Pepper |
| 1 Bay Leaves, crushed |
| 1 tsp Salt |
| 300 g Cashew Nuts |
| 3 tbsp Raisins |
| 400 g Red Kidney Beans |
| 15 ml Vinegar |
| Method |
| Sauté onions, bell peppers, celery and garlic for 5 minutes. |
| Add basil, oregano, chilli powder and cumin and cook for another 5 minutes. |
| Add tomatoes, pepper, bay leaf, cashews, salt, raisins and cook for 5 minutes. |
| Add the kidney beans then simmer covered for 30 minutes. |
| Add water if necessary during this time. |
| Add vinegar when chilli is almost ready. |