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Black Bean and Cashew Chili

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Black Bean and Cashew Chili recipe













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


1 small onions
diced coarse
3 cloves garlic
1 each jalapeño pepper
seeded and diced
1 each anaheim chilies
seeded and, diced
3 each italian plum (roma) tomatoes
cut into eighths
15 ounces black beans
can (or prepare from dried)
¼ cup cashew nuts
¼ cup corn
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon cinnamon
¼ teaspoon cayenne pepper
¼ teaspoon red pepper flakes
½ 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 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

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 94032% of calories 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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