Vegetarian Chili

This, like most stews and chilies, is almost better the second day and it freezes well.  I suppose it could be considered vegan if you leave off the cheese for garnish, but we know it as:

Vegetarian Chili

(Makes approx. 4 quarts)

4 celery stalks, chopped

2 green peppers* 

1 large onion, chopped

2 Tbsp olive oil

2 28oz cans tomatoes, drained of excess liquid (crushed and diced is a good combo)

3 16oz cans light red kidney beans, drained*

½ cup raisins

¼ cup red wine vinegar

1 Tbsp chili powder

1 Tbsp parsley

1½  tsp dried basil

1½ tsp ground cumin

1 tsp allspice

2 tsp salt (to taste)

¼ tsp black pepper (to taste)

¼ tsp hot sauce (to taste)

1 bay leaf

12 oz. bottle of your favorite beer

Garnish (optional)

Cashews

Shredded cheese (mozzarella, swiss or cheddar)

In a large pot (4.5 qts or bigger) heat the olive oil over medium-high until shimmering. Saute the celery, green pepper, and onion until tender. Add the tomatoes, kidney beans and seasonings. Bring to a boil over high heat. Cover, reduce the heat and simmer for an hour and a half.

Add the beer, return to a simmer and continue to cook uncovered for 1/2 hour; skim off any foam produced by the beer.  

*For more variation of color and flavor, subsitute red or yellow peppers, black beans, and/or dark red kidney beans.