Recipe - Black Bean And Cashew Chili

1 small Onion, minced coarse
3 Cloves garlic, minced
1 Jalapeno, seeded and minced
1 Anaheim chile, seeded and
Diced
3 Roma tomatoes, cut into
Eighths
1 15 ounce can black beans (or
Prepare from dried)
One fourth cup Cashews
One fourth cup Frozen corn
1 teaspoon Cumin
1 teaspoon Chili powder
One half teaspoon Cinnamon
One fourth teaspoon Cayenne
One fourth teaspoon Red pepper flakes
One half cn Beer (something with flavor,
Not coors light dry clear)
2 tablespoon Olive oil

Saute the onions and garlic in olive oil over a mediumlow 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 3040 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