Vegetarian Chili Recipe
Ingredients
| 2 tbsp. olive oil or cooking oil | ||
| Celery | 1 1/2 Cup (16 tbs), chopped | |
| 1 1/2 cups chopped green sweet pepper | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), minced | |
| 2 28-oz. cans tomatoes, cut up | ||
| Black and pinto beans | 16 Ounce, drained, rinsed | |
| Raisins | 1/2 Cup (16 tbs) | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Chili powder | 4 Teaspoon | |
| Snipped parsley | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Dried basil | 1 1/2 Teaspoon, crushed | |
| Dried oregano | 1 1/2 Teaspoon, crushed | |
| Ground cumin | 1 1/2 Teaspoon | |
| Ground allspice | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1/4 tsp. bottled hot pepper sauce | ||
| Bay Leaf | 1 | |
| Beer | 1 12 Ounce | |
| Cashews | 3/4 Cup (16 tbs) | |
| 1 cup shredded Swiss, mozzarella, or cheddar cheese (4 oz.) (optional) | ||
Directions
1. In a 4- to 6-quart pot heat oil. Add celery, green sweet pepper, onion, and garlic. Cover and cook over medium heat about 10 minutes or till vegetables are tender, stirring occasionally.
2. Stir in undrained tomatoes, drained beans, raisins, vinegar, chili powder, parsley, sugar, basil, oregano, cumin, allspice, salt, hot pepper sauce, bay leaf, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, 1 1/2 hours. Stir in beer. Return to boiling. Simmer, uncovered, for 30 minutes or to desired consistency. Remove bay leaf. Stir in cashews. If desired, sprinkle cheese atop each serving.
2. Stir in undrained tomatoes, drained beans, raisins, vinegar, chili powder, parsley, sugar, basil, oregano, cumin, allspice, salt, hot pepper sauce, bay leaf, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, 1 1/2 hours. Stir in beer. Return to boiling. Simmer, uncovered, for 30 minutes or to desired consistency. Remove bay leaf. Stir in cashews. If desired, sprinkle cheese atop each serving.
Chef
