Black Bean & Cashew Chili

1 sm Onion, diced coarse

3 Cloves garlic, minced

1 Jalapeno, seeded and diced

1 Anaheim chile, 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 ts Cumin

1 ts Chili powder

1/2 ts Cinnamon

1/4 ts Cayenne

1/4 ts Red pepper flakes

1/2 cn Beer (something with flavor,

Not coors light dry clear) 2 tb Olive oil

Saute the onions and garlic in olive oil over a medium-low heat until the onions turn translucent. Add the jalapeno and anaheim chiles and saute 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 30-40 minutes). About 10 minutes before it is ready, add the corn. Serve with rice and warm tortillas. If you're not from the planet Vega :-) serve with a side of nonfat yogurt. From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #183 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.