Donna Church'S Vegetarian Chili

• 2 Tbsp. olive or cooking oil
• 1 1/2 c. chopped green pepper
• 3 cloves garlic, minced small
• 3 (16 oz.) cans red kidney beans
• 1/2 c. raisins
• 1/4 c. red wine vinegar
• 2 tsp. salt
• 1 tsp. ground allspice
• 1/8 tsp. bottled hot pepper
• 1/4 tsp. pepper
• 1 bay leaf
• 1 1/2 c. chopped celery
• 1 c. chopped onion
• 2 (28 oz.) cans tomatoes, cut in pieces
• 1 1/2 tsp. ground cumin
• 1 Tbsp. chili powder
• 1 1/2 tsp. oregano
• 1 1/2 tsp. dried basil
• 1 Tbsp. snipped parsley
• 3/4 c. cashew nuts
• 1 (12 oz.) beer

1. Heat oil in a 4 1/2-quart Dutch oven.
2. Add celery, green pepper, onion and garlic.
3. Cook, covered, until vegetables are tender, but not brown.
4. Stir in undrained tomatoes, drained and rinsed kidney beans, raisins, etc. (everything except beer and nuts).
5. Bring to boiling; reduce heat and simmer, covered, for 1 1/2 hours.
6. Stir in beer and 3/4 cup cashew nuts.
7. Return to boiling.
8. Simmer, uncovered, 30 minutes more or until consistency desired.
9. Sprinkle cheese on top.

olive, green pepper, garlic, red kidney, raisins, red wine vinegar, salt, ground allspice, pepper, pepper, bay leaf, celery, onion, tomatoes, ground cumin, chili powder, oregano, basil, parsley, cashew nuts, beer

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754428 (may not work)