Cashew Chili Recipe Video

The RV Cooking Show presents Dinner and a Movie starring a visit with David Walker of Firestone Walker Brewing Company in Buellton, California and Monte Roberts - the Horse Whisperer – at his Flag is Up Farms in Solvang, California. Whip up a pot of homemade chili – recipe courtesy of your RV Cooking Show pals, pour a cold one, sit back and enjoy the (RV Cooking) Show - episode 5 of our Food, Fun & Friends at Flying Flags series.


Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings6
VegetarianMain Ingredient


 Onion1 Medium, finely chopped
 Fresh peppers3 Medium, finely chopped
 Canola oil3 Tablespoon
 San marzano tomatoes28 Ounce
 Tomato sauce can1 Can (10 oz)
 Kidney beans1 Can (10 oz)
 Pinto beans cans1 Can (10 oz)
 Lager beer500 Milliliter
 Chili seasoning mix1 Ounce (no-salt versions)
 Roasted cashew nuts1 Cup (16 tbs), divided

Nutrition Facts

Serving size

Calories 630 Calories from Fat 166

% Daily Value*

Total Fat 19 g29.8%

Saturated Fat 2.9 g14.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 913.1 mg38%

Total Carbohydrates 85 g28.4%

Dietary Fiber 17.6 g70.4%

Sugars 9.8 g

Protein 28 g55.6%

Vitamin A 19.7% Vitamin C 49.4%

Calcium 20% Iron 41.6%

*Based on a 2000 Calorie diet

Things You Will Need

Large pot


1. Chop onion and reserve ¼ of the onions for later use.
2. Chop fresh peppers, rinse the kidney and pinto beans, set aside.

3. In a large pot saute onion and peppers in canola oil until soft.
4. Add diced tomatoes, tomato sauce, beans, beer and ½ cup of the cashews and chili seasoning, stir and combine everything.
5. Bring it to a boil and lower the heat and simmer for 30-45 minute or until the flavors mix well together.
6. Once done turn off the heat and pour some of the cashew chili in a serving bowl.

7. Serve the Cashew Chili with sliced avocado, remaining onions and cashew and shredded cheddar cheese.