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

Related recipes