Cashew Chicken chili is spicy, nutty, and one delicious dinner. Don't skip the cashews, they make it special!
Do you say fall or autumn? I like to call it autumn, it sounds happier, more vibrant. Autumn, with its crisp cool nights. Not depressing dark fall. Whether the leaves are still bright and on trees by you or if you’re smelling the changes in the air indicating your first snow, this chili will warm you straight through.
An easily adaptable recipe, I like eating this Cashew Chicken Chili with and without the chicken. The best part is the chicken is cooked separately and put in last, so this truly is a pick your own adventure kind of recipe. You can make the meat eaters and the vegans happy. Best kind of meal if you asked me, and perfect for varying palettes.
Full of plenty of spice, garlic, and packed with protein from two kinds of beans, plus cashews, even if you're normally a carnivore, I'm willing to bet you wouldn't miss the meat here.
Not so sure about nuts in your chili? They add a wonderful texture and nutty flavor, so please don’t leave them out, even if you’re a little worried. Did I mention half a bottle of beer goes into the mix? The cook gets to down the other half a bottle when no one is looking. Bonus, right?
Serve it up with your favorite beer and a hunk of crusty warm rosemary bread (also vegan!). You might also like Stephie's Red Lobster Biscuit Recipe, since it's super garlick-y too, and will pair well with the flavors in this chili.
If you're not terribly concerned about your chili being vegan or vegetarian, feel free to load it up with sour cream, cheese and chives. The world is your chili oyster! And if you've got leftover turkey from Thanksgiving, swap it in for the chicken here. It's a great way to use up the leftovers with a whole new flavor profile.