BLACK BEAN & CASHEW CHILI

      Title: BLACK BEAN & CASHEW CHILI
  Categories: Vegetables, August
       Yield: 1 Servings
  
       1 sm 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)
     1/4 c  Cashews
     1/4 c  Frozen corn
       1 ts Cumin
       1 ts Chili powder
     1/2 ts Cinnamon
     1/4 ts Cayenne
     1/4 ts Red pepper flakes
     1/2 cn Beer (something with flavor,
            Not coors light dry clear)
       2 tb Olive oil
  
   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.
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