4 stalks of celery
4 cloves of garlic
24 oz white button mushrooms, quartered
2 TBS tomato paste
2 cups of roasted cashews
1 15 oz can of crushed tomatoes
3 15oz cans of beans drained and rinsed (try a mix of different beans, such as garbanzo, kidney, and pinto)
1 TBS ground cumin
1 TBS Mexican oregano
1 TBS ground chili
1 tsp smoked paprika
salt and pepper to taste
chopped cilantro (optional)
1-2 chopped jalapeño (if you want a spicy chili, the recipe otherwise is mildly spicy)
4 cups water
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Start by browning the quartered mushrooms in some olive oil over medium high heat. They may take about 10 minutes to cook all of the liquid out.
After those have cooked, add the chopped onion, garlic, carrots, celery, and jalapeño. Also add in the cumin, oregano, smoked paprika, and ground chili. Let these cook down for at least 5 minutes over medium to medium high heat.
Stir in the tomato paste, and cook for another 3 minutes over medium heat.
Next, add the roasted cashews, crushed tomatoes, drained and rinsed beans, and the 4 cups of water.
Bring to a boil, and reduce to a simmer for 15 minutes. Check for seasoning, and add some salt and pepper as needed. Turn off the heat, and add some chopped cilantro (optional).