Vegetarian Chili

• 3 medium onions (1 1/2 cups)sliced
• 3 stalks celery, sliced (1 1/2 cups)
• 2 green peppers, sliced (1 1/2 cups)
• 4 cloves garlic, minced
• 2 TBS EVOO
• 2-28oz cans tomatoes, cut up, undrained
• 3 - 15 oz cans red kidney beans, undrained
• 1 -15 oz can great northern beans, undrained
• 1 cup beer or water
• 1/2 cup raisins
• 1/2 cup cashews
• 1/4 cup vinegar
• 1 TBS chili powder
• 1 TBS snipped parsley
• 2 tsp salt
• 1 bay leaf
• 1 1/2 tsp basil, crushed
• 1 1/2 tsp oregano
• 1/2 tsp pepper
• 1/4 tsp hot pepper sauce
• 2 cups shredded cheddar cheese

1. Cook onions, celery, peppers and garlic in oil until tender
2. Stir in rest of ingredients, except cheese.
3. Bring to boil and reduce heat. Cover and simmer 1 hour. Remove cover and simmer 1 more hour.
4. Remove Bay leaf
5. Serve topped with cheese.

onions, stalks celery, green peppers, garlic, evoo, tomatoes, red kidney beans, great northern beans, water, raisins, cashews, vinegar, chili powder, parsley, salt, bay leaf, basil, oregano, pepper, pepper sauce, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/vegetarian-chili-51156761 (may not work)