Recipe - Cashew Chili

2 cup 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 teaspoon Dried basil
1 teaspoon Dried oregano
1 tablespoon Chili or
One half teaspoon Chile powder
1 teaspoon Ground cumin ( I use 1
tablespoon)
1 qt Canned homegrown tomatoes
Generous grating of fresh
black pepper
1 Bay leaf
One half cup Whole cashews (use the cup)
(up to 1)
1 Handful rasins or 1
tablespoon molasses
1 teaspoon Sea salt
One fourth cup (more or less) red wine
vinegar or cider vinegar

EXPORTED FROM: WINGS OF LIFE COOKBOOK, vegetarian cookery by Julie Jordan

Exciting, a little hot, with lots fo suprisesespecially rasins and
cashews. Serve with grated colby or Monterey Jack cheese, and with steamy
warm cornbread or cooked brown rice.

STIRFRY 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