Spicy vegetable-cheese chili
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1½ | cup | Celery -- chopped |
| 1½ | cup | Green bell peppers -- |
| Chopped | ||
| 1 | cup | Chopped onions |
| 3 | Garlic cloves -- minced | |
| 28 | ounces | Tomatoes |
| 28 | ounces | Kidney beans -- * see note |
| 2 | tablespoons | Green chiles -- chopped |
| ½ | cup | Raisins |
| ¼ | cup | Red wine vinegar |
| 1 | tablespoon | Chili powder |
| 1 | tablespoon | Parsley -- chopped |
| 2 | teaspoons | Salt |
| 1½ | teaspoon | Basil |
| 1½ | teaspoon | Oregano |
| 1½ | teaspoon | Cumin |
| 1 | teaspoon | Ground allspice |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Tabasco sauce |
| 1 | Bay leaf | |
| 1 | Beer | |
| ¾ | cup | Cashews |
| 1 | cup | Swiss cheese -- ** see note |
Directions
* Use a combination of canned beans that suit your tastes.
** Substitute cheddar or mozzarella cheese if desired, or omit for truly vegetarian dish.
1. Heat oil in a large heavy pot. Add celery, green pepper, onion and garlic; cook covered until vegetables are tender.
2. Stir in undrained tomatoes, drained and rinsed beans, raisins, vinegar, chili powder, green chilies, parsley, salt, basil, oregano, cumin, allspice, pepper, Tabasco and bay leaf. Bring to a boil; reduce heat and simmer covered for 1-½ hours.
3. Stir in beer and cashews. Return to boiling; simmer uncovered 30 minutes more, or until chili is desired consistency. Remove bay leaf.
4. Sprinkle cheese on each serving.
Recipe By : Jo Anne Merrill