Cashew Chili
Try this Cashew Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
gluten free
contains red meat
shellfish free
dairy free
- 1 bay leaf
- 1 ts dried oregano
- 1 ts dried basil
- 1/4 c (more or less) red wine
- 1/2 c whole cashews (use the cup)
- 3 or more cloves of garlic,
- 1 tb chili -or-
- 4 md onions, chopped
- 1 handful rasins or 1
- 1 ts sea salt
- 2 c cooked kidney or pinto beans
- 1 qt canned homegrown tomatoes
- 1/2 ts chile powder
- generous grating of fresh
- 2 green peppers, chopped
- 1 ts ground cumin ( i use 1
- 2 stalks celery, finely
- Carbohydrate 0.37190333316152 g
- Cholesterol 0 mg
- Fat 0.0663999999726667 g
- Fiber 0.21898333283773 g
- Protein 0.0692716666373333 g
- Saturated Fat 0.0133914999929067 g
- Serving Size 1 1 Serving (1g)
- Sodium 292.96099999996 mg
- Sugar 0.15292000032379 g
- Trans Fat 0.01228466666216 g
- Calories 2 calories
EXPORTED FROM: WINGS OF LIFE COOKBOOK, vegetarian cookery by Julie Jordan Exciting, a little hot, with lots fo suprises-especially rasins and cashews. Serve with grated colby or Monterey Jack cheese, and with steamy warm cornbread or cooked brown rice. STIR-FRY 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>
