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Black Bean & Cashew Chili

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Black Bean and Cashew Chili

Black Bean and Cashew Chili recipe

 

Yield

8 servings

Prep

30 min

Cook

60 min

Ready

90 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 small onions
diced coarse
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3 cloves garlic
minced
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1 each jalapeño pepper
seeded and diced
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1 each anaheim chilies
seeded and, diced
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3 each italian plum (roma) tomatoes
cut into eighths
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15 ounces black beans
can (or prepare from dried)
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¼ cup cashew nuts
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¼ cup corn
frozen
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1 teaspoon cumin
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1 teaspoon chili powder
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½ teaspoon cinnamon
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¼ teaspoon cayenne pepper
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¼ teaspoon red pepper flakes
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½ can beer
something with flavor
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2 tablespoons olive oil
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Ingredients

Amount Measure Ingredient Features
1 small onions
diced coarse
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3 cloves garlic
minced
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1 each jalapeño pepper
seeded and diced
* Camera
1 each anaheim chilies
seeded and, diced
* Camera
3 each italian plum (roma) tomatoes
cut into eighths
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433.5 ml/g black beans
can (or prepare from dried)
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59 ml cashew nuts
* Camera
59 ml corn
frozen
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5 ml cumin
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5 ml chili powder
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2.5 ml cinnamon
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1.3 ml cayenne pepper
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1.3 ml red pepper flakes
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0.5 can beer
something with flavor
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3E+1 ml olive oil
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Directions

Sauté the onions and garlic in olive oil over a medium-low heat until the onions turn translucent.

Add the jalapeno and anaheim chiles 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 evaoprated (about 30 to 40 minutes).

About 10 minutes before it is ready, add the corn.

Serve with avocado, cilantro and/or tortilla chips if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 94032% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 67mg 3%
Total Carbohydrate 41g 41%
Dietary Fiber 36g 146%
Sugars g
Protein 75g
Vitamin A 80% Vitamin C 109%
Calcium 23% Iron 62%
* based on a 2,000 calorie diet How is this calculated?
 

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