Cashew chili
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Green pepper; chopped | |
| 1 | medium | Onion; chopped |
| 2 | Celery stalks; chopped (optional) | |
| 2 | cups | Kidney beans; cooked |
| 2 | cups | Corn; cooked |
| 2 | cups | Tomatoes; canned |
| 2 | teaspoons | Chili powder |
| 3 | drops | Tabasco sauce |
| 1 | teaspoon | Cumin |
| 2 | Garlic cloves; minced | |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Oregano |
| 1 | Bay leaf | |
| ½ | teaspoon | Pepper |
| 1 | cup | Raisins |
| 1 | cup | Cashews |
Directions
1. In a large saucepan, wok, or dutch oven, melt about 3 Tbsp margarine. Saute onion, green pepper, and celery until tender crisp, approximately 10 minutes.
2. Add everything but the raisins and cashews. Bring to a boil.
3. Reduce heat and simmer for 30 minutes to blend the flavours.
(NOTE: you can simmer this dish as long as you like, just don't add the raisins and cashews until 30 minutes before serving time.) 4. Stir in the raisins and cashews. Simmer until raisins are plump and cashews are tender, about 30 minutes.
From DEEANNE's recipe files