Vegetarian Chili With Raisins And Cashews
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | 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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1275/Vegetarian-Chili-With-Raisins-129516.shtml
Recipe ID: 100389
Nutrition:
per serving: 385 calories, 13g fat, 53g carbohydrates, 18g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.