1 green pepper, chopped
1 medium onion, chopped
2 stalks celery, chopped (optional)
2 cups kidney beans, cooked
2 cups corn, cooked
2 cups tomatoes, canned
2-3 tsp chili powder
3 drops tabasco sauce
1 tsp cumin
2 cloves garlic, minced
1 tsp basil
1 tsp oregano
1 bay leaf
1/2 tsp pepper
1 cup raisins
1 cup cashews
In a large saucepan, wok, or dutch oven, melt about 3 Tbsp margarine.
Saute onion, green pepper, and celery until tender crisp, approximately
Add everything but the raisins and cashews. Bring to a boil.
Reduce heat and simmer for 30 minutes to blend the flavours. (You
can simmer this dish as long as you like, just don't add the raisins
and cashews until 30 minutes before serving time.)
Stir in the raisins and cashews. Simmer until raisins are plump
and cashews are tender, about 30 minutes.