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1 clove garlic, minced
1 to 2 carrots, grated
2 onions, chopped
1 to 2 green peppers, chopped
1 to 2 tbsp. oil
1 cup raw cashews
2 to 3 cups kidney beans, cooked
4 cups chopped tomatoes, with their liquid
1 tsp basil
1 tsp oregano
1 tsp chili powder, or to taste
1 tsp ground cumin
1 bay leaf
1/2 tsp. salt or less
dash pepper
1/4 c raisins
1/2 c grated cheese, Swiss or Cheddar
1/2 to 1/2 c. sesame seeds
2 tbsp dry wine or vinegar, optional
1/2 lb. mushrooms, sliced, optional
1 medium zucchini, sliced, optional
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.
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Chili con Cashews