Name: Three-Bean Chili with a Cashew-Pistachio Sauce
Yield: Serves 8
Cuisine: India
Ingredients: 1 can (15.5 ounces) pinto beans, drained and rinsed; 1 can (15.5 ounces) red kidney beans, drained and rinsed; 1 can (15.5 ounces) black beans, drained and rinsed; ¼ cup finely chopped fresh cilantro leaves and tender stems for garnishing; 2 teaspoons ground Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with 1½ teaspoons sweet paprika; 4 fresh green Thai, cayenne, or serrano chiles, stems removed, finely chopped; 1 can (14.5 ounces) diced tomatoes; 2 medium-size ribs celery, finely chopped; 1 medium-size carrot, peeled, ends trimmed, finely chopped; 6 medium-size cloves garlic, finely chopped; 1 large red onion, finely chopped; ¼ cup canola oil; 1½ teaspoons coarse kosher or sea salt; 2 teaspoons Toasted Cumin-Coriander Blend; ½ cup raw shelled pistachio nuts; ½ cup raw pine nuts; ½ cup raw cashew nuts; ½ teaspoon ground turmeric

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

When I look at what Americans have consumed over the years in the name of chili, I can’t help but think that this combination of beans, sauce, and spices is the perfect curry.

My meatless version will appeal to vegetarians and nonvegetarians alike. It contains plenty of protein, thanks to the nuts, and is chock-full of spices and vegetables. Serve it the way you would bowls of chili—with cheese, chopped scallions, and sour cream. Or why not try, instead, thick