Black Bean & Cashew Chili Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
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 tsp: Cumin,
1 tsp: Chili powder,
1/2 tsp: Cinnamon,
1/4 tsp: Cayenne,
1/4 tsp: Red pepper flakes,
1/2 can: Beer, (something with flavor,
Not coors light dry clear),
2 tbsp: Olive oil,
Directions:
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 youre 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.
Source from luhu.jp
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 youre 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.
Source from luhu.jp