Black Bean And Cashew Chili
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Black Bean And Cashew Chili
  Chili    Beans  
Last updated 6/12/2012 1:08:52 AM. Recipe ID 35563. Report a problem with this recipe.
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      Title: Black bean and cashew chili
 Categories: Veg-cook, August
      Yield: 1 Servings
      1 sm Onion, diced coarse
      3    Cloves garlic, minced
      1    Jalapeno, seeded and diced
      1    Anaheim chile, seeded and
      3    Roma tomatoes, cut into
      1    15 oz can black beans (or
           Prepare from dried)
    1/4 c  Cashews
    1/4 c  Frozen corn
      1 ts Cumin
      1 ts Chili powder
    1/2 ts Cinnamon
    1/4 ts Cayenne
    1/4 ts Red pepper flakes
    1/2 cn Beer (something with flavor,
           Not coors light dry clear)
      2 tb 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: (Chuck Narad).  rfvc Digest V94
  Issue #183 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, using MMCONV.

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Recipe ID 35563 (Apr 03, 2005)

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