Black bean and 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.