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Chili con Cashew Recipe

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This recipe for Chili con Cashew, by , is from A Family Cookbook for Jennie and Vincent, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maria Whitehead
Added: Friday, October 2, 2009


1 clove Williamson garlic (or 5 cloves!)
2 carrots, grated
2 onions, chopped
2 green peppers, chopped
Hot peppers to taste (I used three jalapeņos, 1 poblano, and 1/2 habenero)
2 tbsp. oil
1 c. raw cashews
2 to 3 c. kidney beans cooked
4 c. chopped tomatoes, with the juice
1 small can tomato paste (optional)
1 tsp. basil
1 tsp. oregano
1 tsp. chili powder
1 tsp. ground cumin
1 bay leaf
1/2 tsp. salt
dash of pepper
1/4 c. raisins
1/2 c. sesame seeds

Saute garlic and vegetables (except tomatoes) in oil.
Add cashews, beans, tomatoes, seasonings, raisins and wine if used.
Simmer for at least 2 hours, until thick, in covered pot or slow-cooker
Serve topped with cheese over rice, cornbread, or pasta

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2.5 hours




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