Vegetarian Cashew Chili for Camping

Yields: 7 Servings

Vegetarian Cashew Chili for Camping

Great chili recipe. All ingredients are shelf stable for a day or two, so no cooler required or if you don't mind the weight you can bring it backpacking

  • 3 cups Onion
  • 2 1/2 cups Red bell pepper
  • 1 1/2 cups Celery
  • 3 cloves Garlic
  • 1/3 cups 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
  • 31 oz Canned red kidney beans
  • 28 oz Canned chopped tomatoes
  • 15 oz Canned pinto beans
  • 2/3 cup Cashews
  1. At home, place onion, pepper, celery, and garlic in zip lock.
  2. Combine vinegar, molasses, basil, oregano, cumin, salt, chili powder, black pepper and bay leaf in zip lock or nalgene. At campsite, heat oil in dutch oven.
  3. Add first ziplock bag, saute 8 minutes or until tender.
  4. Add vinegar mixture and all the cans; cook 20 minutes, stirring often.
  5. Discard bay leaf and stir in cashews..

Nutrition

  • Calories: 1712
  • Fat: 11.7774331587 grams
  • Carbs: 373.965259017 grams
  • Protein: 53.8089978199 grams