Vegetarian Chili
*A chili that even meat lovers will enjoy!*
INGREDIENTS
- 2 Tbs olive oil
- 1 ½ cup celery (chopped)
- 1 ½ cup green pepper (chopped)
- 1 cup onion (chopped)
- 3 cloves garlic (minced)
- 2 (28 oz) cans diced tomatoes (undrained)
- 3 (16 oz) cans red kidney beans (rinsed and drained)
- ½ cup raisins
- ¼ cup red wine vinegar
- 1 Tbs chili powder
- 1 Tbs snipped parsley
- 2 tsp salt
- 1 ½ tsp basil (dried and crushed)
- 1 ½ tsp oregano (dried and crushed)
- 1 ½ tsp ground cumin
- 1 tsp ground allspice
- ¼ tsp pepper
- ¼ tsp hot sauce
- 1 bay leaf
- 1 (12 oz) can beer
- 1 cup shredded mozzarella (optional)
DIRECTIONS
Heat olive oil in heavy sauce pan. Add celery, green pepper, onion and garlic. Cover and cook until vegetables are tender. Stir in next 14 ingredients. Bring to boil. Cover and reduce to a simmer for 1 ½ hours. Stir in beer. Return to boil. Simmer uncovered for an additional 10 minutes. Remove bay leaf. Sprinkle tops with cheese if desired. Serve hot.
