Cashew Chili

By Hklbrries

Ingredients

• 3 tbsp butter
• 1 medium-size onion, chopped
• 1 green pepper, chopped
• 2 stalks celery, chopped
• 2 cups cooked kidney beans, drained
• 1 1/2 cups (2 8-ounce cans) tomato sauce
• 2 cups cooked corn
• 2 cups (18-ounce can) whole tomatoes
• 2 to 3 tsp chili powder
• 3 drops hot pepper sauce
• 1 tsp ground cumin
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 bay leaf
• 1/2 tsp pepper
• 1 cup raisins
• 1 cup whole raw cashews
• Monterey Jack or Cheddar cheese, grated

Preparation

Step 1

In a large saucepan or Dutch oven, melt the butter. Saute the onion, green pepper, and celery until crisp-tender, about 10 minutes.

Add the beans, tomato sauce, corn, tomatoes, chili powder, pepper sauce, cumin, garlic, basil, oregano, bay leaf, and pepper. Bring to a boil; reduce heat and simmer 30 minutes to blend flavors.

Stir in the raisins and cashews; continue to simmer until the raisins are plump and the cashews are tender, about 20 minutes.

To serve, ladle into bowls and top each serving with greated cheese. Serve with additional cheese.