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Spicy Vegetable Chili

Veggie.Lover's picture
Ingredients
  Onions 3 Medium, sliced to make 1 1/2 cups
  Celery stalks 3 , sliced to make 1 1/2 cups
  Green peppers 2 , sliced to make 1 1/2 cups
  Garlic 4 Clove (20 gm), minced
  Olive oil 2 Tablespoon
  Canned tomatoes 56 Ounce, cut up (2 Cans, 28 Ounce Each)
  Canned red kidney beans 45 3⁄4 Ounce (3 Cans, 15 1/4 Ounce Each)
  Canned great northern beans/Canned navy beans 15 Ounce (1 Can)
  Beer/Water 1 Cup (16 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Cashews 1⁄2 Cup (8 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Chili powder 1 Tablespoon
  Snipped parsley 1 Tablespoon
  Salt 2 Teaspoon
  Bay leaf 1
  Dried basil 1 1⁄2 Teaspoon, crushed
  Dried oregano 1 1⁄2 Teaspoon, crushed
  Pepper 1⁄2 Teaspoon
  Bottled hot pepper sauce 1⁄4 Teaspoon
  Shredded cheddar cheese 2 Cup (32 tbs)
Directions

Cook onion, celery, green pepper, and garlic in oil till tender.
Stir in undrained tomatoes, undrained kidney and great northern beans, along with all remaining ingredients except cheese.
Bring to boiling; reduce heat.
Cover and simmer for 1 hour.
Remove cover; simmer 1 hour longer.
Remove bay leaf.
Top each serving with 1/4 cup of shredded cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
6

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