Vegetarian Chili with Raisins and Cashews

This vegetarian chili has traditional ingredients such as beans and tomatoes, plus raisins, cashews, and a can of beer.

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Ingredients:

• 2 Tbsp olive oil
• 1 1/2 cup chopped celery
• 1 cup chopped green bell pepper
• 1 cup chopped onions
• 3 cloves garlic, minced
• 2 28 oz cans whole Italian tomatoes, cut up
• 3 16 oz cans red kidney beans (two cans rinsed and drained ? one can not rinsed or drained)
• 1/2 cup raisins
• 1 12 oz cans beer
• 1/2 cup cashew nuts
• 2 Tbsp chili powder
• 1 Tbsp fresh snipped parsley
• 2 tsp salt
• 1 1/2 tsp basil dried, crushed
• 1 1/2 tsp ground cumin
• 1 tsp allspice
• 1/2 tsp black pepper
• 1 1/2 tsp oregano
• 1/2 tsp bottled hot pepper sauce
• 1 bay leaf
• 1 cup shredded Swiss, cheddar or mozzarella cheese

Method

Heat oil in a 4-5 quart Dutch oven. Add celery, green pepper, onion and garlic; cook covered, until vegetables are tender but not brown. Stir in undrained tomatoes, beans (two cans drained and rinsed/one can not drained or rinsed), raisins, vinegar, chili powder, parsley, salt, basil, oregano, cumin, allspice, pepper, pepper sauce and bay leaf. Bring to a boil then reduce heat and simmer covered for 1-2 hours. Stir in beer and cashews. Return to boiling. Simmer uncovered for 30 minutes more or until desired consistency. Remove from heat, remove bay leaf and stir in cashew nuts. Sprinkle cheese atop each serving.

Notes: This recipe was born by a mother whose son was vegetarian, although she wasn't. So there's mother's love in the pot, as well!

Number of servings: 8

Submitted By: dnoel1724467
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