This is my variation of an original recipe known as Chili Con Cashew by Kathryn J. Canfield, in Whole Foods for the Whole Family, published by La Leche League International. All the ingredients are organic, if they were available. This chili won 3rd place in a local chili cook off.
- 5 cloves garlic, minced
- 4 carrots, chopped
- 3 stalks of celery, chopped
- 2 onions, chopped
- 1 to 2 jalapeño peppers, chopped
- 1 to 2 tbsp. coconut oil
- 1 tsp. each basil and oregano
- ±1 tsp. chili powder, or to taste
- ±1 tsp. curry powder (can’t get enough of those spices!)
- 1 tsp. ground cumin
- 1 tsp. turmeric powder (great anti-inflammatory food; add to everything!)
- 1/2 tsp. salt or less
- a few dashes of black and cayenne pepper
- 1 bay leaf
- 1 1/2 cups raw cashews
- 2 cups black beans, cooked
- 1 can garbanzo beans
- 1 can kidney beans
- 42 ounces chopped/crushed tomatoes, with their liquid
- 1/3 cup raisins
- 1/4 – 1/2 cup dry red wine
Salute garlic and all vegetables (except tomatoes) in the coconut oil in a saucepan for several minutes. Add all the spices (except the bay leaf) and stir.
Stove Top Method: Add the remaining ingredients to the pan and simmer on low, stirring occasionally for ±2 hours.
Slow Cooker/Crock Pot Method: Dump the contents of the saucepan and all the remaining ingredients into a slow cooker and cook on high for 3-4 hours or low for 5+ hours. In order not to waste any of your spicy flavor, add some of the tomato liquid to the saucepan, stir and pour into the crock pot.
Serve with sour cream, cheese, tortilla chips, corn bread, or WHATEVER YOU LIKE! It is also great as leftovers and can even be eaten cold!