A Beautiful Pot of Cashew Chili

I'm having some girls over for dinner tonight but I started cooking last night. I was told to:


This book is one of my favorites, A Beautiful Bowl of Soup by Paulette Mitchell - the recipe is for a Cashew Chili, which I switched up a little. Start by sautéing TJ's Mirepoix (onions/celery/carrots) and 2 chopped cloves of garlic in 2 TB Coconut Oil with one chopped bell pepper for 8 minutes...


…then add a can of black beans, corn, tomato sauce, and whole tomatoes + juices (<---the big one).


Spices - 2 tsp. chili powder, 1 tsp. cumin, 1 tsp. dried basil, 1 tsp. dried marjoram, 1 bay leaf, S + P.


Bring everything to a boil, then cover and simmer on low for 15 minutes, stirring every once in a while.


The part that makes it not your everyday vegan chili - 1 cup raw cashew pieces, and 1 cup Golden Raisins.


I think I'm going to add those later when I reheat the soup…something in my gut is telling me don't let this sit in the fridge overnight.


I did wind up eating my share of cashews, though - prepped a few other dishes, including a vegan cheese recipe I can't wait to share with you!