Spicy Vegetable Chili
|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|
|Dried basil||1 1⁄2 Teaspoon, crushed|
|Dried oregano||1 1⁄2 Teaspoon, crushed|
|Bottled hot pepper sauce||1⁄4 Teaspoon|
|Shredded cheddar cheese||2 Cup (32 tbs)|
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.