1 cup rough chopped onion
1 cup peeled, 1/4-inch thick sliced carrot coins
2 cups deseeded rough chopped bell pepper
1 cup rough chopped celery
2 large cloves garlic, minced
2-3 Tbs chili powder (see hints below)
2 tsp ground cumin
1 tsp dried oregano
1 tsp dried basil
two 15-ounce cans low sodium red kidney beans
2 cups canned crushed tomatoes or tomato sauce
8 - 12 ounces beer (or vegetable broth or water)
1-2 cups toasted unsalted cashews
approx. 3/4 cup fresh chopped cilantro
Add a good splash of vegetable oil to a large heavy bottomed soup pot and saute about 1 cup rough chopped onion, 1 cup peeled thinly sliced carrots, 2 cups deseeded rough chopped pepper (two colors if you like), add 1 cup rough chopped celery and 2 minced cloves garlic to soften a bit.
After about 5 minutes, add 2-3 Tbs chili powder, add 2 tsp ground cumin and 1 tsp each dried oregano and dried basil, and stir those in, and then add two 15-ounce cans low sodium red beans juice and all and add 2 cups canned tomato sauce.
You can also add a bay leaf to that and, at this point, it needs to be thinned out a little bit and you can do that with a little vegetable broth or water or some or all of a can or bottle of beer.
Let that gently simmer along for 20 minutes or so and then season it to taste and serve it up with chopped fresh cilantro and toasted cashews right on top.
Start with 2 Tbs chili powder and then add more to taste if you like as the chili is simmering along.
By toasted unsalted cashews or toast you own on a baking tray in a 350 oven until golden brown and immediately take off baking tray to cool. Stay with them....they can over bake in an instant.