Saw this message, and I've been meaning to share this outstanding veggie chili recipe. Don't leave out the cashews & raisins... even if you are surprised to see them in the recipe!
Katie’s Vegetarian Chili
2 T. olive oil
1 ½ cups chopped celery
1 ½ cups chopped green bell peppers
1 cup chopped onion
½ - 1 cup carrot
3 cloves garlic, minced
2 28oz can tomatoes, cut up
2 15-oz cans beans (kidney, black, northern, pinto and/or garbanzo) rinsed and drained
½ cup raisins
½ - 1 cup corn
¼ cup red wine vinegar
3 to 4 tsp chili powder
1 tbsp snipped parsley
1 tsp sugar
1 ½ tsp dried basil, crushed
1 ½ tsp dried oregano, crushed
1 ½ tsp ground cumin
1 tsp allspice
½ tsp salt
¼ tsp pepper
¼ tsp Tabasco
1 bay leaf
1 12-oz ale or other fine beer
¾ cashew nuts, raw/unsalted preferable
1 cup shredded Swiss, mozzarella, or cheddar cheese
In a 4 to 6 quart pot heat oil. Add celery, green pepper, onion, carrot and garlic. Cover and cook over medium heat about 10 minutes to until vegetables are tender, stirring occasionally.
Stir in undrained tomatoes, drained beans, raisins, corn, vinegar, chili powder, parsley, sugar, basil, oregano, cumin, allspice, salt, pepper, Tabasco and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 ½ hours. Stir in beer. Return to boiling; simmer, uncovered for 30 minutes more or to desired consistency. Remove bay leaf. Stir in cashews. Sprinkle cheese atop each serving, if desired. Makes about 12 cups (8 main-dish servings) |
