Cashew Chili

Since the weather has turned a bit chilly... it's about time to make some chili! HA... yes I know, horrible joke... This recipe can very easily be made vegetarian or vegan (just leave out the chicken... done and done). I must admit John made most of this so I'm not sure on exactly what went into it, but I can give you the bones of it. I was having a bad day... no real reason, just felt BLEH, and kept having random things go wrong. Like dropping a container of corn meal ALL over the floor *sigh*. In case you are wondering, it's amazing how far cornmeal can travel in one foul swoop. John's a sweetie and told me he'd clean up the mess and for me to go take a nap and then he'd get the chili started. So off I went and when my nap was all done, dinner was on the table and ready to go! Now that's what I call living!

John's Cashew Chili
Saute in the bottom of a big pot with a little olive oil
1 large onion diced
4 cloves garlic smashed and diced
1 red bell pepper diced
salt and pepper to taste

Then dump in
2 cans diced tomatoes
1 can red kidney beans (rinsed)
1 can white beans (rinsed)
1/4 cup white wine
few glugs of red hot
1 cup cashews (unsalted)
seasonings... not sure what kind he used... cayenne pepper...
possibly some other random things tossed in...

Let is simmer for awhile and taste... add more seasoning if it needs it

We made ours chicken chili, so we cubed up two chicken breast and cooked it in a pan with a little olive oil, once cooked through we added it to the chili. Not at all necessary, but John wanted more protein.

Yup that's it! And the best part is it all tastes even better the next day once it's marinated overnight... mmmmm this stuff was SO GOOD!! Can't wait to have leftovers for dinner tonight!