Vegetarian Cashew Chili

• 3 cups chopped onion
• 2 1/2 cups chopped red bell pepper
• 1 1/2 cups chopped celery
• 3 garlic cloves, minced
• 1/3 cup red wine vinegar
• 1 tablespoon molasses
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1 bay leaf
• 2 tablespoons olive oil
• 2 (15.5-ounce) cans red kidney beans, undrained
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 1 (15-ounce) can pinto beans, undrained
• 2/3 cup cashews, coarsely chopped

1. At home, place first 4 ingredients in a heavy-duty zip-top plastic bag. Combine vinegar and next 8 ingredients (vinegar through bay leaf) in a heavy-duty zip-top plastic bag. Place in cooler or backpack.
2. At campsite, heat oil in a large Dutch oven over hot coals (or in a Dutch oven over medium-high heat if at home). Add onion, bell pepper, celery, and garlic; saute 8 minutes or until tender. Add vinegar mixture, kidney beans, tomatoes, and pinto beans; cook 20 minutes, stirring often. Discard bay leaf. Stir in cashews.
3. Yield: 7 servings (serving size: about 1 1/2 cups)
4. NUTRITION PER SERVING
5. CALORIES 350(28% from fat); FAT 10.9g (sat 1.9g,mono 6.6g,poly 1.7g); PROTEIN 15.6g; CHOLESTEROL 0.0mg; CALCIUM 178mg; SODIUM 882mg; FIBER 13.4g; IRON 5.3mg; CARBOHYDRATE 51.7g
6. Corinne Humphrey
7. Cooking Light, OCTOBER 2003

onion, red bell pepper, celery, garlic, red wine vinegar, molasses, basil, oregano, ground cumin, salt, chili powder, black pepper, bay leaf, olive oil, red kidney beans, tomatoes, pinto beans, cashews

Taken from www.epicurious.com/recipes/member/views/vegetarian-cashew-chili-1233299 (may not work)