Black bean & cashew chili

1 Servings

Ingredients

Quantity Ingredient
1 small Onion, diced coarse
3 Cloves garlic, minced
1 Jalapeno, seeded and diced
1 Anaheim chile, seeded and
Diced
3 Roma tomatoes, cut into
Eighths
1 15 oz can black beans (or
Prepare from dried)
¼ cup Cashews
¼ cup Frozen corn
1 teaspoon Cumin
1 teaspoon Chili powder
½ teaspoon Cinnamon
¼ teaspoon Cayenne
¼ teaspoon Red pepper flakes
½ can Beer (something with flavor,
Not coors light dry clear)
2 tablespoons Olive oil

Directions

Saute the onions and garlic in olive oil over a medium-low heat until the onions turn translucent. Add the jalapeno and anaheim chiles and saute a few more minutes. Add the beans with the liquid, tomatoes, cashews, spices, and beer, and bring to a low boil. Keep it boiling, stirring frequently, until most of the liquid has evaoprated (about 30-40 minutes). About 10 minutes before it is ready, add the corn.

Serve with rice and warm tortillas. If you're not from the planet Vega :-) serve with a side of nonfat yogurt.

From: narad@... (Chuck Narad). rfvc Digest V94 Issue #183 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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