*  Exported from  MasterCook  *

                       Spicy Vegetable-Cheese Chili

Recipe By     : Jo Anne Merrill
Serving Size  : 8    Preparation Time :1:45
Categories    : Vegetables                       Casseroles
                Cheese/eggs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   1 1/2  cups          celery -- chopped
   1 1/2  cups          green bell peppers -- chopped
   1      cup           chopped onions
   3                    garlic cloves -- minced
  28      ounces        tomatoes
  28      ounces        kidney beans -- * see note
   2      tablespoons   green chiles -- chopped
     1/2  cup           raisins
     1/4  cup           red wine vinegar
   1      tablespoon    chili powder
   1      tablespoon    parsley -- chopped
   2      teaspoons     salt
   1 1/2  teaspoons     basil
   1 1/2  teaspoons     oregano
   1 1/2  teaspoons     cumin
   1      teaspoon      ground allspice
     1/4  teaspoon      pepper
     1/4  teaspoon      Tabasco sauce
   1                    bay leaf
   1                    beer
     3/4  cup           cashews
   1      cup           Swiss cheese -- ** see note

* Use a combination of canned beans that suit your tastes.
** Substitute cheddar or mozzarella cheese if desired, or omit for truly 
vegetarian dish.

     1. Heat oil in a large heavy pot. Add celery, green pepper, onion and 
garlic; cook covered until vegetables are tender.
     2. Stir in undrained tomatoes, drained and rinsed beans, raisins, 
vinegar, chili powder, green chilies, parsley, salt, basil, oregano, 
cumin, allspice, pepper, Tabasco and bay leaf. Bring to a boil; reduce 
heat and simmer covered for 1-1/2 hours.
     3. Stir in beer and cashews. Return to boiling; simmer uncovered 30 
minutes more, or until chili is desired consistency. Remove bay leaf.
     4. Sprinkle cheese on each serving.




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Serving Ideas : Serve with hot cornbread, biscuits or crusty French bread.