A hearty and flavorful chili featuring cashews and beans, perfect for a cozy meal.
Chop the celery, onion, and bell pepper into small pieces.
Uniformly sized pieces ensure even cooking.
Heat the olive oil in a large pot over medium heat, then add the chopped vegetables and sauté until softened.
Stir occasionally to prevent sticking.
Add the canned tomatoes with their juice, kidney beans with their liquid, and all the spices including the bay leaf. Stir well.
Mix thoroughly to distribute the spices evenly.
Cover the pot and let the mixture simmer for 10 minutes, stirring occasionally.
Adjust the heat to maintain a gentle simmer.
Stir in the vinegar and cashews, then cook for an additional 2 minutes.
Adding cashews at the end preserves their crunch.
Taste the chili and adjust the seasoning if needed. Remove the bay leaf before serving.
Serve hot and garnish with fresh parsley for a burst of color.
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