Vegetarian Chili with Cashews and Raisins - MI Coop Kitchen

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped green bell pepper
• 1 cup chopped white onion
• 3 cloves garlic, minced
• 2 (28-ounce) cans diced tomatoes, do not drain
• 3 (15-ounce) cans beans (kidney, black, navy, northern, pinto, and/or garbanzo beans), drained
• 1/2 cup raisins
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• 1 heaping tablespoon chili powder
• 1/2 tablespoon dried parsley
• 1 1/2 teaspoon dried crushed basil
• 1 1/2 teaspoon dried crushed oregano
• 1 1/2 teaspoon ground cumin
• 1 teaspoon allspice
• 1 bay leaf
• 1 teaspoon salt (or less)
• 1/4 teaspoon black pepper
• 1/4 teaspoon hot pepper sauce
• 1 (12 ounce) can beer, optional
• 3/4 cup cashews
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• In a 6-quart pot, heat the oil. Add celery, onions, green pepper, and garlic. Cook over medium heat, stirring often, until vegetables are tender, about 10 minutes.
• Stir in the beer. Return to simmer and cook for 30 minutes more or until desired consistency. Discard bay leaf and stir in the cashews.
• Serve in bowls, garnishing with cheese and a dollop of sour cream.
• Main Dishes