Vegetarian Chili

This hearty high-fiber, high-protein vegetarian chili recipe has celery, sweet peppers, tomatoes, and your choice blend of beans, such as kidney, black, northern, pinto, and/or garbanzo.



by 7  people


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Servings: 6
Prep Time: 30 mins
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Ingredients
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    2   tablespoons 
    olive oil or cooking oil
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    1 1/2  cups 
    chopped celery
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    1 1/2  cups 
    chopped green sweet pepper
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    1   cup 
    chopped onion
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    3   
    cloves garlic, minced
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    2  28  ounce cans 
    tomatoes, cut up
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    3  15 - 16  ounce cans 
    beans (such as kidney, black, northern, pinto, and/or garbanzo beans), rinsed and drained
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    1/2  cup 
    raisins
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    1/4  cup 
    red wine vinegar
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    3 - 4   teaspoons 
    chili powder
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    1   tablespoon 
    snipped parsley
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    1   teaspoon 
    sugar
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    1 1/2  teaspoons 
    dried basil, crushed
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    1 1/2  teaspoons 
    dried oregano, crushed
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    1 1/2  teaspoons 
    ground cumin
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    1   teaspoon 
    ground allspice
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    black pepper
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    1/4  teaspoon 
    bottled hot pepper sauce
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    1   
    bay leaf
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    1  12  ounce can 
    beer
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    3/4  cup 
    cashew nuts
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    1   cup 
    shredded Swiss, mozzarella, or cheddar cheese (4 ounces)

Directions
1.
In a 4- or 6-quart pot heat oil. Add celery, sweet pepper, onion, and garlic. Cover and cook over medium heat about 10 minutes or until vegetables are tender, stirring occasionally.
2.
Stir in undrained tomatoes, drained beans, raisins, vinegar, chili powder, parsley, sugar, basil, oregano, cumin, allspice, salt, black pepper, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours. Stir in the beer. Return to boiling. Simmer, uncovered, for 30 minutes more or until desired consistency. Discard bay leaf. Stir in cashews. Sprinkle cheese over each serving. Makes 6 servings.
Tip
  • If youre concerned about sodium, use low-sodium whole tomatoes, reduced-sodium canned beans, and unsalted cashew nuts.
Nutrition information
Per Serving: cal. (kcal) 515, Fat, total (g) 19, chol. (mg) 17, sat. fat (g) 6, carb. (g) 70, fiber (g) 15, pro. (g) 26, sodium (mg) 1329, Percent Daily Values are based on a 2,000 calorie diet
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