*  Exported from  MasterCook  *
 
                                Cashew Chili
 
 Recipe By     : Paulette Mitchell, Veg. Menu Cookbook, pg 110
 Serving Size  : 8    Preparation Time :1:30
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   butter
    1      medium        onion -- chopped
    2      stalks        celery -- chopped
    2      cups          cooked kidney beans -- drained
    1 1/2  cups          tomato sauce -- (2 8-ounce cans)
    2      teaspoons     chili powder
    3      drops         hot pepper sauce
    1      teaspoon      ground cumin
    2      cloves        garlic -- minced
    1      teaspoon      dried basil
    1      teaspoon      dried oregano
    1                    bay leaf
      1/2  teaspoon      pepper
    1      cup           raisins
    1      cup           whole raw cashews
                         monterey jack or cheddar cheese -- grated
 
 In a large saucepan or Dutch oven, melt the butter.  Saute the onion, green pep
 per, and celery until crisp-tender, about 10 minutes.  Add the beans, tomato sa
 uce, corn, tomatoes, chili powder, pepper sauce, cumin, garlic basil, oregano, 
 bay leaf, and pepper.  bring to a boil; reduce heat and simmer 30 minutes to bl
 end flavors.
 
 Stir in the raisins and cashews; continue to simmer until the raisins are plump
  and the cashews are tender, about 20 minutes.  To serve, ladle into bowls and 
 top each serving with grated cheese.  Serve with additional cheese.
 
 http://www.barronspecialties.com/recipes.htm
 
 MC formatted by Barb at PK using Buster & SNT on 6/14/98
 
 
 
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