Cashew Chili

* Exported from MasterCook *

Cashew Chili

Recipe By : Paulette Mitchell, Veg. Menu Cookbook, pg 110
Serving Size : 8 Preparation Time :1:30
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
1 medium onion -- chopped
2 stalks celery -- chopped
2 cups cooked kidney beans -- drained
1 1/2 cups tomato sauce -- (2 8-ounce cans)
2 teaspoons chili powder
3 drops hot pepper sauce
1 teaspoon ground cumin
2 cloves garlic -- minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon pepper
1 cup raisins
1 cup whole raw cashews
monterey jack or cheddar cheese -- grated

In a large saucepan or Dutch oven, melt the butter. Saute the onion, green pep
per, and celery until crisp-tender, about 10 minutes. Add the beans, tomato sa
uce, corn, tomatoes, chili powder, pepper sauce, cumin, garlic basil, oregano,
bay leaf, and pepper. bring to a boil; reduce heat and simmer 30 minutes to bl
end flavors.

Stir in the raisins and cashews; continue to simmer until the raisins are plump
and the cashews are tender, about 20 minutes. To serve, ladle into bowls and
top each serving with grated cheese. Serve with additional cheese.

http://www.barronspecialties.com/recipes.htm

MC formatted by Barb at PK using Buster & SNT on 6/14/98



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