Title: Vegetarian Chili Hodag
Categories: Soup Vegetarian
Yield: 1 Servings

Serves 4-6

=== 2 T Olive Oil 1 1/2 C chopped celery 1 1/2 C chopped green pepper 1 c chopped onion 3 cloves garlic minced === 2 26oz cans of tomatoes cut up (or stewed tomatoes) 3 16oz cans red kidney beans, rinse and drain 1/2 C raisins 1/4 C red wine vinegar 1 T chopped parsley 2 T chili powder 2 t salt 1 1/2 t dried basil chrushed 2 t dried oregano chrushed 1 1/2 t ground cumin 1 t ground allspice 1/2 t pepper 1/4 t tabasco sauce 1 bay leaf === 1 can beer 12oz 3/4 C cashews or peanuts 1 C shredded chedder (monteray jack or colby work fine also) ===

Heat oil in 4-5qt pot. Add ingredients from section one, cooking with cover until tender but not browned. Stir in undrained tomatoes, and all the ingredients in section 2. Simmer for 1-2 hours. 30 minutes before serving stir in beer and nuts and simmer uncovered until it's the desired consistency. Sprinkle cheese on each serving.

For some reason I have met up with strange looks and "Raisins in chili?" when I told in advance what I used to make it. Peanuts are less expensive than cashews so I use either. As usual season to taste, this is a mild version for a starting point. I have also made the same chili and added 1 1/2lb browned ground beef without changing any of the above.

Source: Hodag Road Rally - Pete Porro

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