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Chicken Cashew Chili Photo

Cashew Chicken Chili

Steph S.
Cashew Chicken Chili will warm you up on cold autumn nights. Cashews add a nutty flavor you don't want to miss.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 546 kcal

Ingredients
  

  • 1 Onion chopped
  • 2 cloves Garlic diced
  • 1 Yam cut into 1/2" cubes
  • 1/2 teaspoon Red Chili Powder
  • Salt to taste
  • Black Pepper to taste
  • 16 ounces Great Northern Beans
  • 16 ounces Red Kidney Beans
  • 28 ounces Diced Tomatoes with Green Chilies
  • 3/4 cup Guinness Draught 1/2 12 oz bottle
  • 3/4 cup Cashew Nuts dry roasted unsalted
  • 1 pound Boneless Skinless Chicken Tenders cubed, optional

Instructions
 

  • Heat a 5 quart stock pot over medium heat. Add enough olive oil to coat the bottom lightly.
  • Sauté onions for 3 minutes until they are lightly browning. Add garlic and cook 1 more minute.
  • Add yam pieces, chili power, salt and pepper and toss to coat.
  • Drain and rinse the great Northern and red kidney beans. Add them and two cans of tomatoes to the pot.
  • Pour in half a bottle of beer. (Enjoy the rest for yourself.)
  • Stir in the cashews, then turn the heat down to a simmer.
  • Cover and let simmer for 20 minutes.
  • Heat a frying pan over medium heat and add a drizzle of olive oil.
  • Cook cubed chicken until done. (time will vary depending on how thick you cube your chicken).
  • Remove chili 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!

Nutrition

Calories: 546kcalCarbohydrates: 78gProtein: 40gFat: 7gSodium: 863mgFiber: 20g
Keyword Cashews, Chicken, Chili, Easy, Easy Dinners, Simmering, Soups, Tomatoes
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