Peanut and Cashew Pinto Chili with Corn and Avocado Salsa Featured

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southern-style chili



Ingredients:
  • 1 1/4 cups dried pinto beans (4 cups cooked or 3 14 oz cans)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 to 3 jalapeños, seeded and finely chopped
  • 1 carrot, diced
  • 1 tablespoon paprika
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 to 1 teaspoon chipotle powder, to taste
  • 1 teaspoon ground coriander
  • 1/2 teaspoon mustard powder
  • 1 cup beer (preferably a good quality ale) or water
  • 3/4 cup unsalted peanuts
  • 1/3 cup raw unsalted cashews
  • 1 red bell pepper, seeded and diced
  • 2 large tomatoes, finely chopped
  • 1 1/2 tablespoons tamari (soy) sauce
  • 1 tablespoon vegetarian Worcestershire sauce
  • 3 cups vegetable stock
  • 1/2 cup strong coffee
  • 5 1/2 oz (160 mL) can tomato paste
  • 1/2 teaspoon balsamic vinegar
  • 1 teaspoon rice vinegar
  • 2 teaspoons coconut or brown sugar
  • 1 teaspoon sea salt, or to taste
Salsa:
  • corn from 2 ears (2 cups frozen)
  • 2 medium avocados, peeled, pitted and diced
  • juice from 1 lime (2 tablespoons)
  • 2 tablespoons fresh cilantro or parsley, chopped
  • 2 shallots, finely chopped
  • 2 teaspoon olive oil
  • pinch of cayenne
  • 1/2 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
Instructions:
  • Rinse the beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 to 60 minutes or until the beans are just tender. Drain and set aside.

  • Meanwhile, roast the peanuts and cashews in a small unoiled skillet over medium heat until browned a few shades. Set aside.

  • Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the onion and cook, stirring often, for 3 to 4 minutes or until softened. Now add the garlic, jalapeños, and carrot, and continue to stir for 2 to 3 minutes. Toss in the spices and stir for another minute. Pour in the beer or water and cook until most of the liquid has evaporated.

  • Add the roasted nuts, red pepper, tomatoes, tamari sauce, Worcestershire sauce, vegetable stock, coffee, tomato paste, vinegars and sugar. Simmer uncovered until the mixture thickens, stirring often — about 15 minutes.

  • Add the pinto beans to the pot, cover, and simmer for another 10 to 15 minutes, adding more water if necessary to achieve your desired consistency. Stir in the salt, taste for seasoning, and adjust to taste.

  • While the chili is simmering, prepare the salsa. If you are using fresh corn, roast it in the oven at 400° for 30 minutes. Let cool and remove the kernels from the cob. Alternately, you can use defrosted frozen corn.

  • In a medium bowl, toss all of the salsa ingredients together. Chill in the fridge until ready to use with the chili.

  • Serve the chili hot in bowls, topped with a generous spoonful of salsa.

Makes 6 to 8 servings

southern-style vegetarian chili

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