This healthy recipe will warm you up during the winter months!
Spicy Chili
Cook Time: 1 1/2 hours
(Total time will vary with appliance and setting.)
Level of Difficulty: Easy
1 Tablespoon extra-virgin olive oil
11/2 cups chopped celery
11/2 cups chopped green pepper
1 cup chopped onion
3 cloves minced garlic
2 28 oz. cans diced tomatoes
2 10 oz. cans red kidney beans, rinsed and drained
1/2 cup raisins
1/4 cup red wine vinegar
1 Tablespoon chili powder
1 Tablespoon chopped parsley or 1 teaspoon dried
1 teaspoon salt (optional)
11/2 teaspoons dry basil
11/2 teaspoons dry oregano
11/2 teaspoons ground allspice
1 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 bay leaf
1 12 oz. can beer
3/4 cup cashews or walnuts
Heat oil in 4 1/2 - quart pan. Add celery, onion, peppers, and garlic. Cook, covered, until tender but not brown. Stir in undrained tomatoes, beans, raisins, vinegar, chili powder, parsley, salt, basil, oregano, allspice, cumin, pepper, pepper sauce, and bay leaf. Bring to a boil, reduce heat and simmer, covered, for 1 1/2 hours. Stir in beer and cashews or walnuts. Return to boiling, simmer uncovered 30 minutes more or until desired consistency. Remove bay leaf. Serves 8.
Per serving: 256 calories, 8.5 grams fat, 37 grams carbohydrate, 355 mg sodium, 0 mg cholesterol, 7.5 grams fiber.
This recipe came from my sister-in-law in Vermont. I have never been a big chili fan, until now. This is the best chili I have ever eaten! The unique ingredient combination may not sound appealing, but it is truly rich and delicious. Don't be intimidated by the lengthy list of ingredients - the recipe goes together quickly. I already reduced the salt and oil from the original recipe by half. You may want to leave the salt and oil out altogether. Nonalcoholic beer can be substituted for regular beer. Enjoy!
Your Partners in Health,
Candace and Lesley
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