Vegetarian Chili With Raisins And Cashews

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#100389

serves/makes:

ready in:
1-2 hrs

ingredients

2 tablespoons olive oil
1 1/2 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped onions
3 cloves garlic, minced
2 cans (28 ounce size) whole Italian tomatoes, cut up
2 cans (16 ounce size) red kidney beans, rinsed and drained
1 can (16 ounce size) red kidney beans, not rinsed or drained
1/2 cup raisins
1/4 cup red wine vinegar
1 can (12 ounce size) beer
1/2 cup cashew nuts
2 tablespoons chili powder
1 tablespoon fresh snipped parsley
2 teaspoons salt
1 1/2 teaspoon dried basil, crushed
1 1/2 teaspoon cumin
1 teaspoon allspice
1/2 teaspoon black pepper
1 1/2 teaspoon oregano
1/2 teaspoon bottled hot pepper sauce
1 bay leaf
1 cup shredded Swiss, cheddar or mozzarella cheese

directions

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, 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.

added by

maryw

nutrition data

385 calories, 13 grams fat, 53 grams carbohydrates, 18 grams protein per serving.

reviews & comments

Guest Foodie January 18, 2010

In the directions, we were instructed to add the vinegar but there was no vinegar in the list of ingredients. How much vinegar?

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