Spicy Vegetable Chili

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* Exported from MasterCook *

 

SPICY VEGETABLE CHILI

 

Recipe By :Better Homes and Gardens

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medIum onions -- sliced

- (1 1/2 cups)

3 stalks celery -- sliced

- (1 1/2 cups)

2 green peppers -- sliced

- (1 1/2 cups)

4 cloves garlic -- minced

2 tablespoons olive oil

56 ounces tomatoes -- (2 cans)

- cut up

46 1/2 ounces red kidney beans -- (3 15 1/2-oz cans)

15 ounces great northern beans -- (1 can)

- or navy beans

1 cup beer

- or water

1/2 cup raisins

1/2 cup cashews

1/4 cup vinegar

1 tablespoon chili powder

1 tablespoon snipped parsley

2 teaspoons salt

1 bay leaf

1 1/2 teaspoons dried basil -- crushed

1 1/2 teaspoons dried oregano -- crushed

1/2 teaspoon pepper

1/4 teaspoon bottled hot pepper sauce

2 cups shredded cheddar cheese

 

Cook onion, celery, green pepper, and garlic in oil till tender. Stir in

undrained tomatoes, undrained kidney and great northern beans, along with all

remaining ingredients except cheese. Bring to boiling; reduce heat. Cover and

simmer for 1 hour. Remove cover; simmer 1 hour longer. Remove bay leaf. Top each

serving with 1/4 cup of shredded cheese. Serves 8.

 

Description:

" Provides 38% U.S. RDA of protein per serving "

Source:

" MEATLESS MAIN DISHES, p. 51 "

S(MC typos courtesy Lorraine S.):

" posted to Veg-Recipes list, June 2002 "

Copyright:

" 1981 Meredith Corporation "

 

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Per Serving (excluding unknown items): 1038 Calories; 20g Fat (16.9% calories

from fat); 60g Protein; 161g Carbohydrate; 41g Dietary Fiber; 30mg Cholesterol;

785mg Sodium. Exchanges: 9 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 1/2

Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1036 0 0 0 0 0 3726 0