Vegetarian Chili
- Ready In:
- 2hrs 45mins
- Ingredients:
- 23
- Yields:
-
12 cups
- Serves:
- 8
ingredients
- 2 tablespoons olive oil or 2 tablespoons cooking oil
- 1 1⁄2 cups chopped celery
- 1 1⁄2 cups chopped green bell peppers
- 1 cup chopped onion
- 3 garlic cloves, minced
- 2 (28 ounce) cans diced tomatoes
- 3 (15 ounce) cans beans, rinsed and drained (kidney, black, northern, pinto and or or garbanzo)
- 1⁄2 cup raisins (optional, but, I love them in this chili)
- 1⁄4 cup red wine vinegar
- 3 -4 teaspoons chili powder (depending on taste)
- 1 tablespoon chopped fresh parsley (or 1 1/2 teaspoon dried, but the fresh is better)
- 1 teaspoon sugar
- 1 1⁄2 teaspoons dried basil, crushed
- 1 1⁄2 teaspoons dried oregano, crushed
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon ground allspice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon bottled hot pepper sauce (such as Frank's Louisiana or Crystal)
- 1 bay leaf
- 1 (12 ounce) can beer
- 3⁄4 cup cashew nuts (optional, but, again, I love these in this recipe)
- 1 cup shredded cheddar cheese (optional, or shredded Swiss or mozzarella)
directions
- In a 4- to 6-quart pot heat oil. Add celery, green bell pepper, onion, and garlic. Cover and cook over medium heat about 10 minutes or until vegetables are tender, stirring occasionally.
- Stir in the undrained tomatoes, drained beans, raisins, vinegar, chili powder, parsley, sugar, basil, oregano,cumin, allspice, salt, 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; reduce heat. Simmer, uncovered, for 30 minutes more or to desired consistency. Remove bay leaf. Stir in cashews. Sprinkle cheese atop each serving, if desired.
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RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>