 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
|
I'm posting this because I've had it before, and it is quite good. Also, I have a vegan daughter, and I want her to have the recipe. The friend who gave me the recipe calls this Tennis Chili because she got the recipe from a friend who plays tennis with her husband. I'm very interested in reviews! Ingredients:
2 tablespoons olive oil |
1 2/3 cups celery, chopped |
1 1/2 bell peppers, chopped |
1 cup onion, chopped |
3 minced garlic cloves (or 2-3 tsp jar minced garlic) |
2 (26 ounce) cans diced tomatoes |
3 (15 ounce) cans kidney beans, drained |
1/2 cup raisins |
1/4 cup red wine vinegar |
1 tablespoon chili powder |
1 tablespoon parsley |
1/4 teaspoon salt |
1 1/2 teaspoons basil |
1 3/4 teaspoons oregano |
1 1/2 teaspoons cumin |
1 teaspoon allspice |
1/4 teaspoon pepper |
1/4 teaspoon hot pepper sauce |
1 bay leaf |
1 (12 ounce) can beer |
3/4 cup cashews |
1 cup cheese |
Directions:
1. Saute in olive oil first set of ingredients (celery, peppers, onion, and garlic).
2. Add second set of ingredients and simmer 1-1/2 hours (tomatotes, beans, raisins, vinegar, chili powder and other spices).
3. Stir in third set of ingredients and cook 30 minutes more (beer, cashews, and cheese).
|
|