Mom’s Vegetarian Chili

It’s one of my favorite recipes of all time; long before I was doing my own cooking, or actively consuming vegetables, I frequently requested this for dinner. It’s really, really good. Yeah, now you know it’s delicious. This particular recipe is full of vegetables, beans, and nuts, so it’s super flavorful, energizing, and full of nutrients. I really can’t describe it adequately – you have to try it.  Served over rice or fresh cornbread and sprinkled with shredded cheddar, it’s perfection.

Detox

Detox

Detox

Mom’s Vegetarian Chili

Serves 6

  • 1 T olive oil
  • 3/4 c. chopped celery
  • 3/4 c. chopped onion
  • 3 cloves garlic, minced
  • 1 28 oz. can diced tomatoes
  • 2 cans kidney beans, drained and rinsed
  • 1/2 c. raisins
  • 1 T red wine vinegar
  • 2 tsp chili powder
  • 1 tsp dried parsley
  • 1 tsp salt
  • 1 tsp dried basil
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp allspice
  • 1/4 tsp pepper
  • 1 bay leaf
  • 6 oz. beer
  • 1/2 c. cashews
  • cheddar cheese
  1. Heat oil over medium heat in a large pot.  Add celery, onion, and garlic, and saute until softened.
  2. Add tomatoes, beans, raisins, vinegar, bay leaf, and spices.  Stir to mix, bring to a boil, reduce heat and simmer, covered, for 1 1/2 hours.
  3. Slowly stir in beer (it will bubble) and cashews.  Return to a boil, then reduce heat and simmer, uncovered for 30 minutes.
  4. To serve, remove bay leaf, and spoon over rice or cornbread.  Top with shredded cheddar cheese.

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