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Spicy Vegetable-Cheese Chili

Spicy Vegetable-Cheese Chili recipe image
This unique vegetable chili combines earthy kidney beans with bright green peppers and celery, simmered slowly in a spicy tomato broth. The addition of beer and crushed cashews creates a rich, creamy texture without any dairy, while a hint of sweetness from raisins balances the heat from green chiles and Tabasco. It&# 226;€™s a comforting, flavorful dish perfect for cold evenings or casual gatherings. Serve it hot, topped with your favorite vegan cheese for a satisfying meal that feels both rustic and refined. The complex spice blend of cumin, oregano, and allspice gives it depth, making it a standout recipe for weeknight dinners or potlucks.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 106.8
Dietary: Vegan
Description
This unique vegetable chili combines earthy kidney beans with bright green peppers and celery, simmered slowly in a spicy tomato broth. The addition of beer and crushed cashews creates a rich, creamy texture without any dairy, while a hint of sweetness from raisins balances the heat from green chiles and Tabasco. It's a comforting, flavorful dish perfect for cold evenings or casual gatherings. Serve it hot, topped with your favorite vegan cheese for a satisfying meal that feels both rustic and refined.
Ingredients
  • 2 tablespoon Olive oil
  • 1 1/2 cup Celery -- chopped
  • 1 1/2 cup Green bell peppers -- chopped
  • 1 cup Onion -- chopped
  • 3 cloves Garlic -- minced
  • 28 oz Canned tomatoes -- undrained
  • 28 oz Canned kidney beans -- drained and rinsed
  • 2 tablespoons Green chiles -- chopped
  • 1/2 cup Raisins
  • 1/4 cup Red wine vinegar
  • 1 tablespoon Chili powder
  • 1 tablespoon Parsley -- chopped
  • 2 teaspoons Salt
  • 1 1/2 teaspoons Basil
  • 1 1/2 teaspoons Oregano
  • 1 1/2 teaspoons Cumin
  • 1 teaspoon Ground allspice
  • 1/4 teaspoon Pepper
  • 1/4 teaspoon Tabasco sauce
  • 1 leaf Bay leaf
  • 3/4 cup Beer
  • 1 cup Cashews -- crushed
  • 1 cup Swiss cheese -- shredded (or vegan alternative)
Directions
  1. 1
    Heat olive oil in a large heavy pot over medium heat.
  2. 2
    Add celery, green peppers, onion, and garlic; cook covered until vegetables are tender.
  3. 3
    Stir in undrained tomatoes, drained and rinsed kidney beans, raisins, vinegar, chili powder, green chilies, parsley, salt, basil, oregano, cumin, allspice, pepper, Tabasco sauce, and bay leaf.
  4. 4
    Bring the mixture to a boil, then reduce heat and simmer covered for 1 hour 30 minutes.
  5. 5
    Stir in beer and crushed cashews.
  6. 6
    Return to a boil; simmer uncovered for 30 minutes more, or until chili reaches desired consistency.
  7. 7
    Remove and discard the bay leaf.
  8. 8
    Sprinkle shredded cheese on each serving before eating.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 106.8kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 36.0mg2%
Total Carbohydrate 9.0g3%
Dietary Fiber 3.7g15%
Sugars 5.0g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a truly vegan dish, use a vegan cheese alternative or omit the cheese entirely.

You can substitute kidney beans with any combination of canned beans (black beans, pinto beans, etc.) to suit your taste.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of water or beer if needed to loosen consistency.

The cashews help thicken the chili and add a creamy texture. Crushing them before adding helps them break down during simmering.

Keywords: chili, vegetable, vegan, spicy, beans, cashews, beer, cheese, hearty, dinner, comfort food, simmered, plant-based, warm, spices, tomato, kidney beans, green chiles, easy
Read it online: https://www.chefs-mate.com/recipe/spicy-vegetable-cheese-chili/