|
2 Tbsp. olive oil or cooking oil 1 1/2 cups chopped celery 1 1/2 cups chopped green pepper 1 cup chopped onion 3 cloves garlic,minced 2 - 28 ounce cans tomatoes,undrained,cut up 5 or 6 cups garbanzos,cooked and drained 1/2 cup raisins 1/4 cup red wine vinegar 3 to 4 tsp. chili powder 1 1/2 tsp. dried basil,crushed 1 1/2 tsp. ground cumin 1 tsp. sugar 1 tsp.ground allspice 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. hot pepper sauce 1 bay leaf 1 - 12 oz. can nonalcoholic beer 3/4 cup cashews 1 cup shredded Monterey Jack, mozzarella, or cheddar cheese (4 oz.) |
|
In a 4-6 quart Dutch oven,heat oil over medium heat. Add celery,sweet pepper,onion,and garlic. Cook,covered,about 10 minutes or until vegetables are tender,stirring occasionally. Stir in undrained tomatoes,drained garbanzos, raisins,vinegar, chili powder,basil,oregano,cumin,sugar,allspice,salt,black pepper,hot peppr sauce,and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours. Stir in the beer. Return to boiling; reduce heat. Simmer,uncovered. about 30 minutes more or until desired consistency. Discard bay leaf. Stir in cashews. Sprinkle cheese over each serving. Makes 8 servings. |