Total Time
50mins
Prep 25 mins
Cook 25 mins

This is delicious when the weather turns cool; best served with a green salad and cornbread. If possible, make this chili one day in advance and refrigerate overnight. When reheating, stir in water, vegetable stock, or tomato juice to thin as desired. This chili will keep in the refrigerator for about 5 days. This recipe, by cookbook author Paulette Mitchell, appeared in a local periodical.

Ingredients Nutrition

Directions

  1. Heat oil in a Dutch oven over medium heat. Add the onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until the vegetables are crisp-tender, about 8 minutes.
  2. Stir in the tomatoes with juice, beans, tomato sauce, water, corn, chili powder, Tabasco sauce, cumin, oregano, basil, bay leaf, and pepper. Increase heat to high and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 15 minutes.
  3. Stir in cashews and raisins. Continue to simmer, covered, until the raisins are plump and the cashews are tender, about 20 minutes. Remove the bay leaf. Taste and adjust the seasoning.
  4. Top each serving with cheese.

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