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Black Bean and Cashew Chili

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.


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