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Cashew Chili

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The RV Cooking Show presents Dinner and a Movie starring a visit with David Walker of Firestone Walker Brewing Company in Buellton, California and Monte Roberts - the Horse Whisperer – at his Flag is Up Farms in Solvang, California. Whip up a pot of homemade chili – recipe courtesy of your RV Cooking Show pals, pour a cold one, sit back and enjoy the (RV Cooking) Show - episode 5 of our Food, Fun & Friends at Flying Flags series.
  Onion 1 Medium, finely chopped
  Fresh peppers 3 Medium, finely chopped
  Canola oil 3 Tablespoon
  San marzano tomatoes 28 Ounce
  Tomato sauce can 1 Can (10 oz)
  Kidney beans 1 Can (10 oz)
  Pinto beans cans 1 Can (10 oz)
  Lager beer 500 Milliliter
  Chili seasoning mix 1 Ounce (no-salt versions)
  Roasted cashew nuts 1 Cup (16 tbs), divided

1. Chop onion and reserve ¼ of the onions for later use.
2. Chop fresh peppers, rinse the kidney and pinto beans, set aside.

3. In a large pot saute onion and peppers in canola oil until soft.
4. Add diced tomatoes, tomato sauce, beans, beer and ½ cup of the cashews and chili seasoning, stir and combine everything.
5. Bring it to a boil and lower the heat and simmer for 30-45 minute or until the flavors mix well together.
6. Once done turn off the heat and pour some of the cashew chili in a serving bowl.

7. Serve the Cashew Chili with sliced avocado, remaining onions and cashew and shredded cheddar cheese.

Things You Will Need
Large pot

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes

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Average: 3.6 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 630 Calories from Fat 166

% Daily Value*

Total Fat 19 g29.8%

Saturated Fat 2.9 g14.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 913.1 mg38%

Total Carbohydrates 85 g28.4%

Dietary Fiber 17.6 g70.4%

Sugars 9.8 g

Protein 28 g55.6%

Vitamin A 19.7% Vitamin C 49.4%

Calcium 20% Iron 41.6%

*Based on a 2000 Calorie diet

Cashew Chili Recipe Video