Spicy Vegetable-Cheese Chili

This vegetarian chili goes places most meatless chili recipes won’t. Raisins add pockets of sweetness. Cashews bring crunch and richness. A bottle of beer loosens everything up during the final simmer. And a generous pile of Swiss cheese melts over each bowl at the table.

The spice blend is layered and interesting: cumin, allspice, oregano, basil, chili powder, and a dash of Tabasco. Allspice is the unexpected player. It adds a warm, almost clove-like note that rounds out the heat and keeps the chili from tasting one-dimensional.

The two-hour simmer is split into stages. The first 90 minutes are covered, letting the beans and tomatoes meld. Then the beer and cashews go in for a final 30 minutes uncovered, thickening the chili and toasting the nuts slightly.

Kitchen Tips

• Use undrained tomatoes. The extra liquid helps the chili cook low and slow without drying out during the covered simmer.
• Add the beer and cashews only in the last 30 minutes. The beer needs just enough time to cook off the raw alcohol flavor, and the cashews stay crunchier with less cooking.
• Red wine vinegar is in the ingredient list for a reason. That acid brightens the whole pot and keeps the raisins from making it taste too sweet.
• Taste and adjust heat before serving. The Tabasco is subtle at ¼ teaspoon, so add more at the table if you want real fire.

Variations

• Bean mix: Use a combination of black beans, pinto beans, and kidney beans for more variety in texture and color.
• Vegan version: Skip the cheese or use a plant-based shredded cheese on top.
• Smoky depth: Add a teaspoon of smoked paprika or a chopped chipotle in adobo for a smokier edge.