Vegetarian Chili

• 2 tablespoons olive oil
• 1 1/2 cups celery, sliced
• 1 1/2 cups green pepper, coarsely chopped
• 1 cup onion, chopped
• 3 cloves garlic, chopped
• two 28 ounce cans diced tomatoes
• three 16 ounce cans kidney beans
• 1/2 cup raisins
• 1/4 cup wine vinegar
• 1 tablespoons chili powder
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons oregano
• 1 1/2 teaspoons cumin
• 1 teaspoon allspice
• 1/4 teaspoon black pepper
• 1/4 teaspoon tabasco
• 1 bay leaf
• one 12 ounce bottle of beer or ale
• 3/4 cup cashew nuts
• 1/2 cup grated monterey jack cheese

1. Heat a large pot over medium-high heat. Add the olive oil. When hot, add the celery, green pepper, onion and garlic. Saute over medium -high until softened and and the onions are translucent (about 5 mins.)
2. Add the rest of the ingredients except the beer, cashews and cheese. Mix thoroughly, cover and simmer over medium - low heat for about 1A1/2 hours, stirring occasionally.
3. Taste and adjust seasonings if necessary. Add the beer and the cashews, and simmer for another A1/2 hour, uncovered.
4. Ladle into individual bowls, topping with the grated cheese. Serve with grilled cornbread.

olive oil, celery, green pepper, onion, garlic, tomatoes, three, raisins, wine vinegar, chili powder, parsley, salt, basil, oregano, cumin, allspice, black pepper, tabasco, bay leaf, cashew nuts, grated monterey

Taken from www.epicurious.com/recipes/member/views/vegetarian-chili-1279431 (may not work)