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Vegetarian Chili

Ingredients
  Olive oil/Cooking oil 2 Tablespoon
  Chopped celery 1 1⁄2 Cup (24 tbs)
  Chopped green sweet pepper 1 1⁄2 Cup (24 tbs)
  Chopped onion 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced
  Canned tomatoes 56 Ounce, cut up (2 Cans 28 Ounces Each)
  Canned beans 48 Ounce, rinsed and drained (3 Cans, 16 Ounce Each, Kidney, Black, Garbanzo, Great Northern, And/Or Pinto)
  Raisins 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Chili powder 4 Teaspoon
  Snipped fresh 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
  Hot pepper sauce 1⁄4 Teaspoon (Bottled)
  Bay leaf 1
  Beer 12 Ounce (Canned)
  Cashews 3⁄4 Cup (12 tbs)
  Shredded cheese/Swiss /mozzarella /cheddar 4 Ounce (1 Cup, Optional)
Directions

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

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
130 Minutes
Ready In: 
150 Minutes
Servings: 
15

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