Title: Susan's Meatless Chili Prize Winner
Categories: Tex Chili Vegetarian
Yield: 8 Servings

2	tb	Olive oil -- or cooking oil
1 1/2	c	Celery -- chopped
1 1/2	c	Green pepper -- chopped
1	c	Onion -- chopped
3		Cloves garlic -- minced
2		28 oz cans
3		28 oz cans
		Drained
1/2	c	Raisins
1/4	c	Red wine vinegar
1	tb	Chili powder
1	tb	Parsley -- snipped
2	ts	Salt
1 1/2	ts	Dried basil -- crushed
1 1/2	ts	Dried oregano -- crushed
1 1/2	ts	Ground cumin
1	ts	Ground allspice
1/4	ts	Pepper
1/4	ts	Hot pepper sauce
1		Bay leaf
1		12 oz can
3/4	c	Cashew nuts
1	c	Swiss cheese -- shredded OR
1	c	Mozzarella cheese --
		Shredded
		Tomatoes
		Kidney beans -- rinsed and
		Beer -- (1 1/2 cups)

My wife, Susan recently won a chili challenge with her recipe for meatless chili. I thought you might be interested in that one. Heat oil in a 4 1/2 quart Dutch Oven or large pot. Add celery, green pepper, onion and garlic; cook covered till vegetables are tender but not brown. Stir in UNDRAINED tomatoes, drained beans, raisins, vinegar, chili powder, parsley, salt, basil, oregano, cumin, allspice, pepper, pepper sauce and bay leaf. Bring to boiling; reduce heat and simmer covered for 1 1/2 hours. Stir in beer and cashews. Return to boiling; simmer uncovered 30 minutes more, or until chili is desired consistency. Remove bay leaf. Sprinkle cheese atop each serving. We really enjoy this recipe hope you do also. Let us know. Source: Mike Radis, State College, PA

Recipe By : Mike Radis

From: Maryspero@prodigy.Com (Ms Mary E Date: Tue,

previous

next