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Black Bean & Cashew Chili chili, beans, vegetarian 1 small onion, diced coarse 3 cloves garlic, minced 1 jalapeno, seeded and diced 1 anaheim chile, seeded and 1 diced 3 roma tomatoes, cut into 1 eighths 1 15 oz can black beans (or 1 prepare from dried) 1/4 cup cashews 1/4 cup frozen corn 1 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon cinnamon 1/4 teaspoon cayenne 1/4 teaspoon red pepper flakes 1/2 can beer (something with flavor, 1 not coors light dry clear) 2 tablespoon olive oil 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@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #183 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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