Chili Con Cashews 

Servings: 6 


1 Clove Garlic, minced 
1/2 ts salt or less 
1 to 2 carrots, grated 
1 ds pepper 
2 onions, chopped 
1/4 c raisins 
1 to 2 green peppers, chopped 
1/2 c grated cheese, swiss or cheddar 
1 tp 2tbsp.oil 
1 c  raw cashews 
1/4 c sesame seeds 
2 c kidney beans, cooked Cornbread or pasta 
4 c chopped tomatoes, with their liquid 
1 ts each basil and oregano 
1 ts chili powder or to taste 
1 ts ground cumin 
1 bay leaf 

------optional------------- 
2 tb dry wine 
1/2 lb mushrooms-sliced 
1 med zucchini-sliced 


Saute garlic and vegetables (except tomatoes) in oil. Add nuts, 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 and 
seeds, over cornbread or pasta. 


I use garlic and onions sauteed in olive oil... then add veggies (just chop 
carrots in slices, also potato chunks, bell pepper, hot pepper and mushroom 
slices)... next I add cashews, red kidney beans, tomatoes, some corn and the 
seasonings. Then I add the wine (1 cup of dry red or dry white - and make 
sure it is good quality wine -never cook with cheap stuff). I leave out the 
raisons and zucchini, as I didn't like it with them. Now cook that in a 
good, heavy stainless steel pot for a couple hours. I cover it after the 
first 1/2 hour and stir now and then.