Friday, February 21, 2014

Vegetarian Chili

I've never made chili using beer. I think it is the secret ingredient to this Better Homes and Garden really tasty vegetarian chili recipe. The combination of cumin and allspice really enhance the flavor. No wonder the staff of BHG selected this recipe as one of their best. 


2 Tbs. olive oil or cooking oil
1½ cups chopped celery
1½ cups chopped green pepper
1 cup chopped onion
3 cloves minced garlic
2 28 oz cans tomatoes, undrained, cut up
3 15 to 16 oz cans beans (such as kidney, black, Great Northern, pinto, or chickpeas aka garbanzo beans), rinsed and drained
1/2 cup raisins
1/3 cup red wine vinegar
3-4 teaspoon chili powder
1½ teaspoon dried basil, crushed
1½ teaspoon dried oregano, crushed
1½ teaspoon ground cumin
1 teaspoon sugar
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon bottled hot pepper sauce
1 bay leaf
1 12 oz can beer
3/4 cup cashews
1 cup shredded Monterey Jack, mozzarella, or sharp cheddar cheese (4 oz)

1. In a 4 or 6 quart Dutch oven or big pot with a lid, heat oil over medium heat. Add celery, sweet pepper, onion, and garlic. Cook, covered, about 10 minutes or until vegetables are tender, stirring occasionally. 

2. Stir in all the remaining ingredients accept for the beer, cashews, and cheese.

3. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes more or until desired consistency. Discard bay leaf. Stir in cashews. Sprinkle cheese over each serving. 

Makes 8 servings

Recipe by: Better Homes and Gardens

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