Vegetarian Chili Recipe
Ingredients
2 tablespoons olive oil or cooking oil
1 1/2 cups chopped celery
1 1/2 cups chopped green sweet pepper
1 cup chopped onion
3 cloves garlic, minced
2 28-ounce cans tomatoes,cut up
3 15- to 16-ounce cans beans (such as kidney, black, northern, pinto, and/or garbanzo beans), rinsed and drained
1/2 cup raisins
1/4 cup red wine vinegar
3 to 4 teaspoons chili powder
1 tablespoon snipped parsley
1 teaspoon sugar
1 1/2 teaspoons dried basil, crushed
1 1/2 teaspoons dried oregano, crushed
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon bottled hot pepper sauce
1 bay leaf
1 12-ounce can beer
3/4 cup cashew nuts
1 cup shredded Swiss, mozzarella, or cheddar cheese
Directions
1 In a 4- to 6-quart pot heat oil. Add celery, sweet pepper, onion, and garlic. Cover and cook over medium heat about 10 minutes or until vegetables are tender, stirring occasionally.
2 Stir in undrained tomatoes, drained beans, raisins, vinegar, chili powder, parsley, sugar, basil, oregano, cumin, allspice, salt, black pepper, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours. Stir in the beer. Return to boiling. Simmer, uncovered, for 30 minutes more or until desired consistency. Discard bay leaf. Stir in cashews. Sprinkle cheese over each serving.
2 Stir in undrained tomatoes, drained beans, raisins, vinegar, chili powder, parsley, sugar, basil, oregano, cumin, allspice, salt, black pepper, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours. Stir in the beer. Return to boiling. Simmer, uncovered, for 30 minutes more or until desired consistency. Discard bay leaf. Stir in cashews. Sprinkle cheese over each serving.
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