Spicy vegetable cheese chili
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1½ | cup | Celery -- chopped |
| 1½ | cup | Green pepper -- chopped |
| 1 | cup | Onions -- chopped |
| 3 | Cloves garlic -- minced | |
| 1 | can | Tomatoes -- (28 oz) |
| 1 | can | Beans -- (28 oz) |
| 1 | tablespoon | Chili powder |
| 1 | tablespoon | Parsley |
| 2 | teaspoons | Salt |
| 1½ | teaspoon | Basil -- chopped |
| 1½ | teaspoon | Oregano |
| 1½ | teaspoon | Cumin |
| 1 | teaspoon | Allspice |
| ¼ | teaspoon | Black pepper |
| 1 | cup | Cheddar or mozzarella |
| Cheese | ||
Directions
Heat oil in a large heavy pot. Add celery, green pepper, onion and garlic; cook covered until vegetables are tender. Stir in undrained tomatoes, drained and rinsed beans, chili powder, green chilies, parsley, salt, basil, oregano, cumin, allspice, and pepper. Bring to a boil; reduce heat and simmer covered for 1-½ hours. Return to boiling; simmer uncovered 30 minutes more, or until chili is desired consistency. Sprinkle cheese on each serving.
Recipe By : Jo Anne Merrill File