Cashew Chilli

[Guest guest]

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 chilli 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. Sauté the onion,

green pepper, and celery until crisp-tender, about 10 minutes. Add

the beans, tomato sauce, corn, tomatoes, chilli powder, pepper sauce,

cumin, garlic basil, oregano, bay leaf, and pepper. Bring to a boil;

reduce heat and simmer 30 minutes to blend flavours.

 

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