Cashew Chili

Forget everything you thought you knew about vegetarian chili being boring. This one throws cashews and raisins into the pot alongside kidney beans, tomatoes, and a warm blend of cumin, chili powder, basil, and oregano.

The cashews bring a creamy richness that stands in for meat without trying to be meat. The raisins? They melt into the sauce and add pops of sweetness that play off the heat.

A hit of apple cider vinegar right at the end sharpens everything up and gives the whole bowl a bright, tangy backbone.

Kitchen Tips

• Bloom the spices by frying them with the sautéed onion mixture for a minute or two. This unlocks way more flavor than just dumping them into the liquid.
• Add the vinegar in the last few minutes of cooking. Too early and it cooks off; too late and it tastes sharp.
• Let the chili sit for 10 minutes off heat before serving. It thickens up and the flavors settle in.

Variations

• Toss in diced carrots or green beans for extra heft. Just add them early enough so they soften.
• Swap kidney beans for black beans or pintos for a different texture.
• A squeeze of lime and a handful of fresh cilantro on top takes this in a Southwestern direction.