Black Bean And Cashew Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | August, Veg-cook | 1 | Servings | |
INGREDIENTS
| 1 | 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), Prepare from dried | ||
| 1/4 | c | Cashews |
| 1/4 | c | Frozen corn |
| 1 | t | Cumin |
| 1 | t | Chili powder |
| 1/2 | t | Cinnamon |
| 1/4 | t | Cayenne |
| 1/4 | t | Red pepper flakes |
| 1/2 | Beer, something with flavor | |
| Not coors light dry clear), Not coors light dry clear | ||
| 2 | T | Olive oil |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1015
Calories From Fat: 309
Total Fat: 34.8g
Cholesterol: 0mg
Sodium: 3438.1mg
Potassium: 2223.3mg
Carbohydrates: 128g
Fiber: 34g
Sugar: 6.4g
Protein: 49.8g