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Vegetarian Chili

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Ingredients
  Olive oil/Cooking oil 2 Tablespoon
  Celery 1 1⁄2 Cup (24 tbs), chopped
  Chopped green sweet pepper 1 1⁄2 Cup (24 tbs)
  Onion 1 Cup (16 tbs), chopped
  Garlic 3 Clove (15 gm), minced
  Canned tomatoes 56 Ounce, cut up (Two 28 Ounce Cans)
  Canned beans 45 Ounce, drained, rinsed (Three 15 Ounce Cans, Such As Kidney, Black, Northern, Pinto/ Garbanzo Beans)
  Raisins 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Chili powder 4 Teaspoon
  Snipped parsley 1 Tablespoon
  Sugar 1 Teaspoon
  Dried basil 1 1⁄2 Teaspoon, crushed
  Dried oregano 1 1⁄2 Teaspoon, crushed
  Ground cumin 1 1⁄2 Teaspoon
  Ground allspice 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Bottled hot pepper sauce 1⁄4 Teaspoon
  Bay leaf 1
  Beer 12 Ounce (1 Can)
  Cashew nuts 3⁄4 Cup (12 tbs)
  Shredded swiss cheese/Mozzarella/ cheddar cheese 1 Cup (16 tbs)
Directions

1 In a 4- to 6-quart pot heat oil. Add celery, sweet pepper, onion, and garlic. Cover and cook over medium heat about 10 minutes or until vegetables are tender, stirring occasionally.
2 Stir in undrained tomatoes, drained beans, raisins, vinegar, chili powder, parsley, sugar, basil, oregano, cumin, allspice, salt, black pepper, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours. Stir in the beer. Return to boiling. Simmer, uncovered, for 30 minutes more or until desired consistency. Discard bay leaf. Stir in cashews. Sprinkle cheese over each serving.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Vegetable

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