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Spicy Vegetable-Cheese Chili

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Submitted by Nikkieharris

YIELD

6 servings

PREP

15 min

COOK

2 hrs

READY

2 hrs

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
1 ½ 355
CUPS ML CELERY
chopped
1 ½ 355
CUPS ML GREEN BELL PEPPERS
chopped
1 237
CUP ML ONIONS
chopped
3 3
EACH EACH GARLIC CLOVES
minced
28 809.2
OUNCES ML/G TOMATOES
28 809.2
OUNCES ML/G RED KIDNEY BEANS
or combination of other beans
2 3E+1
TABLESPOONS ML GREEN CHILI PEPPERS
chopped
½ 118
CUP ML RAISINS, SEEDLESS
¼ 59
CUP ML RED WINE VINEGAR
1 15
TABLESPOON ML CHILI POWDER
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
2 1E+1
TEASPOONS ML SALT
1 ½ 7.5
TEASPOONS ML BASIL *
1 ½ 7.5
TEASPOONS ML OREGANO
1 ½ 7.5
TEASPOONS ML CUMIN
1 5
TEASPOON ML ALLSPICE
ground
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML RED HOT PEPPER SAUCE
1 1
EACH EACH BAY LEAVES *
1 1
EACH EACH BEER *
¾ 177
CUP ML CASHEW NUTS *
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 380g (13.4 oz)
Amount per Serving
Calories 274 25% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1282mg 53%
Total Carbohydrate 15g 15%
Dietary Fiber 4g 16%
Sugars g
Protein 22g
Vitamin A 29% • Vitamin C 86%
Calcium 11% • Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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