Spicy Vegetable Chili Recipe
Ingredients
| Onions | 3 Medium, sliced | |
| 3 stalks celery, sliced (1 1/2 cups) | ||
| Green peppers | 2 To taste, sliced | |
| Garlic | 4 Clove (5gm), minced | |
| Olive oil | 2 Tablespoon | |
| 2 28-ounce cans tomatoes, cut up | ||
| 3 15 1/4-ounce cans red kidney beans | ||
| 1 15-ounce can great northern beans or navy beans | ||
| 1 cup beer or water | ||
| Raisins | 1/2 Cup (16 tbs) | |
| Cashews | 1/2 Cup (16 tbs) | |
| Vinegar | 1/4 Cup (16 tbs) | |
| Chili powder | 1 Tablespoon | |
| Snipped parsley | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Bay Leaf | 1 | |
| Dried basil | 1 1/2 Teaspoon, crushed | |
| Dried oregano | 1 1/2 Teaspoon, crushed | |
| Pepper | 1/2 Teaspoon | |
| 1/4 teaspoon bottled hot pepper sauce | ||
| Shredded Cheddar cheese | 2 Cup (16 tbs) | |
Directions
Cook onion, celery, green pepper, and garlic in oil till tender.
Stir in undrained tomatoes, undrained kidney and great northern beans, along with all remaining ingredients except cheese.
Bring to boiling; reduce heat.
Cover and simmer for 1 hour.
Remove cover; simmer 1 hour longer.
Remove bay leaf.
Top each serving with 1/4 cup of shredded cheese.
Stir in undrained tomatoes, undrained kidney and great northern beans, along with all remaining ingredients except cheese.
Bring to boiling; reduce heat.
Cover and simmer for 1 hour.
Remove cover; simmer 1 hour longer.
Remove bay leaf.
Top each serving with 1/4 cup of shredded cheese.
Chef
