INGREDIENTS

INSTRUCTIONS

Drain corn and beans, add to tomatoes in a deep skillet.  (My favorite
chile pan is a black cast iron unit about 2 1/2 inches deep). Put at
medium heat. While mixture warms, add tomatoe sauce, Cajun Sunshine,
chile sauce, curry powder, mustard, and 8 oz. water (or so, until the
mixture has just enough liquid to cook, but not to much!). After
coming just to boil, let simmer on Low heat for 45-55 minutes or  until
beans are tender. Keep heating to reduce mixture until it  reaches
"good chile viscosity." Add water if necessary. Add sour  cream and
continue heat for 10 or so minutes more or until the mix is  warm.
Serve with good bread and greens...  Ingredients for this excellent
vegetarian chile are variable,  depending on what is available, what
crops are season, and how hot  the cook decides to make the dish. The
recipe uses canned corn,  beans, and tomatoes, but fresh produce is all
ways preferred when  available. Of course dry beans need a good water
soak before being  used to prepare the chile. We've tried several hot
sauces, and most  are good, but I just prefer the Cajun Sunshine, or if
fresh chiles  are avalable, use them. The amount of 'hot ingredient' is
of course  to be determined by the cook.  Bill wbradford@delphi.com  
Salt Lake City, UT  CHILE-HEADS ARCHIVES  From the Chile-Heads recipe
list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“God Himself does not propose to judge a man until he is dead. So why should you?”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 74
Calories From Fat: 38
Total Fat: 4.4g
Cholesterol: 10mg
Sodium: 666.1mg
Potassium: 417.7mg
Carbohydrates: 7.3g
Fiber: 2.4g
Sugar: 3.3g
Protein: 2.9g