Yield: 8 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1½ cup | Celery -- chopped |
1½ cup | Green pepper -- chopped |
1 cup | Onions -- chopped |
3 \N | 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 |
\N \N | Cheese |
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