Spicy Vegetable

Ingredients

30 ml olive oil
150 gr celery
200 gr green bell peppers
120 gr onions
3 garlic
525 gr tomatoes
900 gr kidney beans see note
18 gr green chiles
85 gr raisins
60 ml wine vinegar
8 gr chili powder
2 gr parsley
6 gr salt
1 gr basil
3 gr oregano
3 gr cumin
2 gr allspice
1 gr pepper
1 ml tabasco sauce
1 bay leaf
1 beer
90 gr cashews
120 gr swiss cheese see note

Instructions

* Use a combination of canned beans that suit your tastes. ** Substitute cheddar or mozzarella cheese if desired, or omit for truly vegetarian dish.

1. Heat oil in a large heavy pot. Add celery, green pepper, onion and garlic; cook covered until vegetables are tender.

2. Stir in undrained tomatoes, drained and rinsed beans, raisins, vinegar, chili powder, green chilies, parsley, salt, basil, oregano, cumin, allspice, pepper, Tabasco and bay leaf. Bring to a boil; reduce heat and simmer covered for 1- half hours.

3. Stir in beer and cashews. Return to boiling; simmer uncovered 30 minutes more, or until chili is desired consistency. Remove bay leaf.

4. Sprinkle cheese on each serving.