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Cashew Chili

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CATEGORY CUISINE TAG YIELD
Grains Vegetarian 6 Servings

INGREDIENTS

2 c Cooked kidney or pinto beans (1 cup dry) (up to 3)
4 md Onions, chopped
2 Green peppers, chopped
2 Stalks celery, finely chopped
3 Or more cloves of garlic, mashed
1 ts Dried basil
1 ts Dried oregano
1 tb Chili -or-
1/2 ts Chile powder
1 ts Ground cumin ( I use 1 tablespoon)
1 qt Canned homegrown tomatoes
Generous grating of fresh black pepper
1 Bay leaf
1/2 c Whole cashews (use the cup) (up to 1)
1 Handful rasins or 1 tablespoon molasses
1 ts Sea salt
1/4 c (more or less) red wine vinegar or cider vinegar

INSTRUCTIONS

EXPORTED FROM: WINGS OF LIFE COOKBOOK, vegetarian cookery by Julie Jordan
Exciting, a little hot, with lots fo suprises-especially rasins and
cashews. Serve with grated colby or Monterey Jack cheese, and with steamy
warm cornbread or cooked brown rice.
STIR-FRY celery,onions, and peppers.  THEN ADD the rest of the ingredients.
SAVE VINEGAR until chili is almost ready to serve adding it a little at a
time, tasting between additions until it tastes how you want it.
Posted to FOODWINE Digest 15 October 96
Date:    Wed, 16 Oct 1996 07:28:04 -0400
From:    James Lampila <jlampila@CSC.SCTBOCES.ORG>

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

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