Spicy Vegetable-Cheese Chili
Yield
6 servingsPrep
15 minCook
2 hrsReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 ½ | cups |
celery
chopped |
|
| 1 ½ | cups |
green bell peppers
chopped |
|
| 1 | cup |
onions
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 28 | ounces |
tomatoes
|
|
| 28 | ounces |
red kidney beans
or combination of other beans |
|
| 2 | tablespoons |
green chili peppers
chopped |
|
| ½ | cup |
raisins, seedless
|
|
| ¼ | cup |
red wine vinegar
|
|
| 1 | tablespoon |
chili powder
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 2 | teaspoons |
salt
|
|
| 1 ½ | teaspoons |
basil
|
*
|
| 1 ½ | teaspoons |
oregano
|
|
| 1 ½ | teaspoons |
cumin
|
|
| 1 | teaspoon |
allspice
ground |
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
beer
|
*
|
| ¾ | cup |
cashew nuts
|
*
|
| 1 | cup |
swiss cheese
or other cheese |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 355 | ml |
celery
chopped |
|
| 355 | ml |
green bell peppers
chopped |
|
| 237 | ml |
onions
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 809.2 | ml/g |
tomatoes
|
|
| 809.2 | ml/g |
red kidney beans
or combination of other beans |
|
| 3E+1 | ml |
green chili peppers
chopped |
|
| 118 | ml |
raisins, seedless
|
|
| 59 | ml |
red wine vinegar
|
|
| 15 | ml |
chili powder
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 1E+1 | ml |
salt
|
|
| 7.5 | ml |
basil
|
*
|
| 7.5 | ml |
oregano
|
|
| 7.5 | ml |
cumin
|
|
| 5 | ml |
allspice
ground |
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
beer
|
*
|
| 177 | ml |
cashew nuts
|
*
|
| 237 | ml |
swiss cheese
or other cheese |
*
|
Directions
Heat oil in a large heavy pot.
Add celery, green pepper, onion and garlic; cook covered until vegetables are tender.
Stir in undrained tomatoes, drained and rinsed beans, raisins, oregano, cumin, allspice, pepper, Tabasco and bay leaf.
Bring to a boil; reduce heat and simmer covered for 1½ hours.
Stir in beer and cashews.
Return to boiling; simmer uncovered 30 minutes more, or until chili is desired consistency.
Remove bay leaf.
Sprinkle cheese on each serving.
