21 November, 1991

Spicy Vegetable Chili | BHG: Meatless Main Dishes

This Spicy Vegetable Chili tastes even better the second day.

Spicy Vegetable Chili ingredients
Serves 8
1.5 cups chopped onions, about 3 medium
1.5 cups sliced celery, about 3 stalks
1.5 cups sliced green peppers, about 2
4 cloves of fresh garlic, minced
3 Tbsp olive oil
3 (14-oz) cans whole tomatoes, undrained
1 cup beer
3 (15.5-oz) cans red kidney beans, undrained
1 (15-oz) cans Great Northern Beans or Navy Beans or Garbanzo Beans, undrained
1/2 cup dark raisins
1 cup cashews – whole or halves
2 Tbsp chili powder
1 Tbsp snipped fresh parsley or 2 Tbsp dried 
2 tsp salt-free flavor enhancer such as Mrs. Dash® All Natural Original Seasoning Blend
1 tsp fresh milled or cracked black pepper
Pinch of sugar
2 bay leaves
1 Tbsp dried basil (crush herbs in hand while adding to stockpot)
1 Tbsp dried oregano (crush herbs in hand while adding to stockpot)
1/2 tsp McIlhenny Co. Tabasco™ Pepper Sauce, more or less, to taste

For serving:
2 cups shredded cheddar cheese
2 cups sliced green onions, including tops

When doubling, I use 7 cans of beans instead of 8, including 2 cans Chili Hot Beans, and 2-QT from Costco's 106-oz can Whole San Marzano Italian Plum Peeled Tomatoes with Puree & Basil with 1/2 tsp sugar. Then, for color contrast, I add 1 red kidney, 2 garbanzo and 2 cans black beans.

Use diced carrots instead of the bell pepper.

Notes:  If you prefer, substitute apple cider vinegar.