$ $ $ $ $
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30 mins

comfort food made healthy and easily vegan
This is a comfort food favorite for me. I love making it and it's great the next day for leftovers. So if you are looking for something healthy, easy, warm, and delicious, let me introduce you to my cashew chicken chili. The best part is it's made from mostly kitchen staples, so it's wicked fast to pull together. Leave the chicken out and this dish is vegan.

Cashew Chicken Chili
recipe by steph chows

Posted by Steph S. from Rochester, New York, United States • Published See Steph S.'s 7 projects »
  • Step 1

    Heat a 5qt stock pot over medium heat. Add enough olive oil to coat the bottom lightly. Saute for 3 minutes until they are lightly browning. Add garlic and cook 1 more minute. Add yam, chili power, salt and pepper and toss to coat. Drain and rinse your 2 cans of beans. Add beans and 2 cans tomatoes to the pot. Pour half a bottle of beer in and enjoy the rest for yourself. Stir in the cashews, turn the heat down to a simmer, cover and let simmer for 20 minutes.

  • Step 2

    If you are vegan or vegetarian stop here, if you eat meat, continue on. Heat a frying pan over medium heat, add a drizzle of olive oil and cook cubed chicken until done. (time will vary depending on how thick you cube your chicken). Once chili is done simmering remove from heat and stir in chicken. I do this so the chicken doesn't get tough and overcooked. Serve with your favorite hearty bread and enjoy!

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