Vegetarian Chili

• 2 Tbsp. olive oil
• 1 1/2 c. chopped celery
• 1 1/2 c. chopped green pepper
• 1 c. chopped onion
• 3 cloves garlic, minced
• 2 28 oz. cans tomatoes, cut up
• 3 15 oz. cans beans (kidney, black, northern, pinto, and/or garbanzo), rinsed and drained
• 1/2 c. raisins
• 1/4 c. red wine vinegar
• 3 to 4 tsp. chili powder
• 1 Tbsp. snipped parsley
• 1 tsp. sugar
• 1 1/2 tsp. dried basil
• 1 1/2 tsp. dried oregano
• 1 1/2 tsp. ground cumin
• 1 tsp. ground allspice
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. bottled hot pepper sauce
• 1 bay leaf
• 1 12 oz. can beer
• 3/4 c. cashew nuts
• 1 c. shredded Swiss, mozzarella, or cheddar cheese (optional)

In a 4- to 6- quart pot heat oil.  Add celery, green pepper, onion, and garlic.  Cover and cook over medium heat about 10 minutes or until vegetables are tender, stirring occasionally.

Stir in undrained tomatoes, drained beans, raisins, vinegar, chili powder, parsley, sugar, basil, oregano, cumin, allspice, salt, pepper, hot pepper sauce, and bay leaf.  Bring to boiling, reduce heat.  Simmer, covered for 1 1/2 hours.  Stir in beer.  Return to boiling; simmer, uncovered for 30 minutes more or to desired consistency.  Remove bay leaf.  Stir in cashews.  Sprinkle cheese atop each serving, if desired. 

Serves 8 (1.5 cups); 333 calories.

VERDICT:  The raisins and cashews were subtle; the beer definitely added flavor.  Keep.