Ingredients: |
Ingredients: 2 Tablespoons cooking oil
1-1/2 Cups chopped celery
1-1/2 Cups chopped green pepper
1 Cup chopped onion
3 cloves garlic, minced
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2 28-ounce cans tomatoes (cut up or diced)
2 15-1/2 ounce cans red kidney beans, drained
1 15 ounce can great northern beans, OR navy beans, drained
1 4-ounce can diced green chili peppers, drained
1/4 Cup vinegar
1 Tablespoon chili powder
2 - 3 tsp. bottled hot pepper sauce
2 tsp. salt
1-1/2 tsp. dried basil, crushed
1-1/2 tsp. dried oregano, crushed
1-1/2 tsp. ground cumin
1/2 tsp. ground allspice
1/2 tsp. black pepper
1 bay leaf
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1 12-ounce can or 1-1/2 cups of beer
3/4 cup peanuts or cashews
1 cup shredded Swiss, mozzarella or cheddar cheese (4 ounces)
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Directions: |
Directions:Heat oil in a large saucepan or Dutch oven. Add celery, green pepper, onion, and garlic. Cook, covered, until vegetables are tender but not brown.
Stir in UNDRAINED tomatoes, drained kidney beans, drained great northern or navy beans, drained diced green chili peppers, vinegar, chili powder, bottled hot pepper sauce, salt, dried basil, dried oregano, ground cumin, ground allspice, black pepper, and bay leaf. Bring the mixture to boiling; reduce heat and simmer, covered, for 1-1/2 hours.
Stir in beer. Simmer, uncovered, 20 minutes more, or to desired consistency. Remove bay leaf. Stir in peanuts or cashews. Sprinkle shredded cheese atop each serving. |
This recipe for Vegetarian Chili is from