Su Say Farm's Vegetarian Chili
Source of Recipe
Columbus (OH) Dispatch
List of Ingredients
2 tablespoons olive oil (or vegetable oil)
1 1/2 cups chopped celery
1 1/2 cups chopped green pepper
1 cup onion, diced
3 cloves minced garlic
2 (28-ounce) cans undrained, cut tomatoes
3 (15 1/2-ounce) cans kidney beans
1 (15-ounce) can garbanzo beans, rinsed
1 1/2 cups raisins
1/4 teaspoon Tabasco
1/4 cup red-wine vinegar
1 bay leaf
1/4 teaspoon pepper
1 tablespoon chili powder
1 tablespoon parsley
2 teaspoons seasoned salt
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin
1 (12-ounce) can dark beer
3/4 cup cashews
1 cup shredded cheddar cheese
Recipe
Heat the oil in a 4 1/2-quart pot. Add the celery, green pepper, onion and garlic cloves. Cook until tender, but not brown.
Stir in the tomatoes, beans, raisins, Tabasco, vinegar and spices. Bring to a boil. Reduce the temperature and simmer for 1 1/2 hours.
Stir in the beer and nuts. Bring to a boil again.
Serve immediately with cheddar-cheese topping.
Note: A dollop of sour cream or low-fat vanilla yogurt also is good with the cheese topping.
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