Who says vegans can’t have hot, stick-to-your-ribs meals like chili? My brother-in-law Ralph shared this cashew chili recipe with me and it ticks those boxes splendidly.

The basic version has practically no spice to it, so feel free to doctor it up if you want a spicy chili. I substituted a jalapeno and a poblano for the green peppers and it still wasn’t very spicy, so you can add more and up the amount of chili powder, or throw in some hot sauce if you like.

2 tbsp. vegetable oil 
2 small/medium onions, chopped                                    
2-4 cloves garlic, finely chopped     
2 med green peppers, chopped (or swap in jalapenos, poblanos, other chilis)     
2 celery stalks, chopped
1 tbsp. olive oil
2 tsp. cumin
2 tsp. coriander  
½ tsp. chili powder
2 bay leaves
½ tsp. dried oregano 
½ tsp. dried dill weed
½ tsp dried basil  
½ tsp each salt/black pepper 
1 qt. canned, diced tomatoes  (or substitute 4 c. mix of fresh tomatoes, tomato puree, and tomato juice or water
2 cans kidney beans (plus water)
1 can black beans 
2 cups vegetable broth 
1-2 tsp. liquid smoke
2-3 c. water
1 c. roasted cashews     
2 tsp red wine vinegar
1-2 c. imitation ground beef                              

In a soup pot, heat the oil. Add the vegetables and sauté until the vegetables are tender but still crisp (about 10 minutes).

Add the spices, herbs, pepper, and salt. Sauté for 1-2 minutes, stirring frequently so nothing burns. (Cooking the spices takes the raw edge off their flavor.)

Add the tomatoes (with juice) to the mixture, the beans and their juice, vegetable broth, liquid smoke, and water.

Add the cashews, vinegar, and the crumbles. Simmer for 30 minutes to blend the flavors.

Taste and adjust the seasonings as preferred.