Cashew Chili

*Extra Virgin Olive Oil, 3 tbsp
Onions, raw, 1 cup, chopped
Green Peppers (bell peppers), 1 cup, chopped
Celery 2 stalks chopped
Garlic, 4 tsp
Stewed Tomatoes, 3.5 cup
Beans, red kidney, 2 cup
Tomato Sauce, 2 cup
Water, tap, 1 cup
Yellow Sweet Corn, Frozen, 1 cup kernels
*Cashew Halves and Pieces - Lightly Salted, 1 cup
Raisins, 1 cup
Chili powder, 3 tsp
*Cumin seed, 2 tsp
*Frank's Red Hot, 1 tsp
Oregano, ground, 1 tsp
Bay Leaf, 1 tsp, crumbled (remove)
Pepper, black, 1 tsp (remove)

Heat the oil over medium heat. Add onion, bell pepper, celery, and garlic. Cook, stir once in a while until veggies are crisp-tender (around 8 minutes).

Stir in the tomatoes with juice, beans, tomato sauce, water, corn, seasonings. Bring to a boil, then cover and simmer stirring occasionally for about 15 minutes.

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

Serving Size: 7 1.25 cup servings