*  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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