Black Bean and Cashew Chili
Even my husband was surprised black bean chili could taste so good!
1 small Onion, diced coarse
3 Cloves garlic, minced
1 Jalapeno, seeded and diced
1 Anaheim chili, 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 teaspoon Cumin
1 teaspoon Chili powder
1/2 teaspoon Cinnamon
1/4 teaspoon Cayenne
1/4 teaspoon Red pepper flakes
1/2 can Beer (something with flavor!)
2 Tablespoons Olive oil
Sauté the onions and garlic in olive oil over a medium-low heat until the onions turn translucent. Add the jalapeno and Anaheim chilies and sauté 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 evaporated (about 30-40 minutes). About 10 minutes before it is ready, add the corn.
Serve with rice and warm tortillas, or top with nonfat yogurt and shredded soy cheese.