Vegetarian Chili
adrienne
ingredients
- 2 T olive oil
- 1 1/2 c chopped celery
- 1 1/2 c chopped green bell pepper
- 1 c chopped onion
- 3 cloves (at least) garlic, minced
- 2 (28 oz) cans tomatoes, chopped
- 3 (15-16 oz) cans beans (white, black, kidney, pinto, and/or garbanzo)
- 1/2 c raisins
- 1/4 red wine vinegar
- 3-4 t chili powder
- 1 T snipped parsley
- 1 t sugar or honey
- 1 1/2 t dried basil, crushed
- 1 1/2 t dried oregano, crushed
- 1 1/2 t ground cumin
- 1 t ground allspice
- 1/4 t salt
- 1/4 t black pepper
- 1/4 t bottled hot sauce
- 1 bay leaf
- 1 (12 oz) beer
- 3/4c cashews
- 1 c shredded cheese
directions
- 1
Heat oil in 4-6q pot. Add celery, pepper, onion, garlic. Cover & cook over medium heat 10 min or until veggies are tender, stirring occ.
- 2
Stir in undrained tomatoes, drained beans and all other ingredients except beer, cashews and cheese. Bring to boiling. Reduce heat and simmer, covered, 90 min.
- 3
Stir in beer, return to boiling. Simmer uncovered for 30 mins or until desired consistency. Discard bay leaf, stir in cashews, add cheese
notes
I am very generous with the spices and like using different kinds of beans. If you want meat, kielbasa works great.
Source: Adrienne
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