*  Exported from  MasterCook  *
 
                        Black Bean and Cashew Chili
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables                       Chili
 		Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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)
    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, 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.
  
 
 
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