Spicy Vegetable-Cheese Chili
A flavorful spicy vegetable-cheese chili packed with vegetables, beans, and cheese, perfect for hearty meals and chili lovers seeking a bold, vegetarian-friendly dish.
Ingredients
- 2 Tbsp. olive oil ⓘ
- 1 1/2 cups celery, chopped ⓘ
- 1 1/2 cups green bell peppers, chopped ⓘ
- 1 cup onions, chopped ⓘ
- 3 garlic cloves, minced
- 28 oz. tomatoes ⓘ
- 28 oz. kidney beans ⓘ
- 2 Tbsp. green chiles, chopped ⓘ
- 1/2 cup raisins
- 1/4 cup red wine vinegar ⓘ
- 1 Tbsp. chili powder ⓘ
- 1 Tbsp. parsley, chopped ⓘ
- 2 tsp. salt ⓘ
- 1 1/2 tsp. basil ⓘ
- 1 1/2 tsp. oregano ⓘ
- 1 1/2 tsp. cumin ⓘ
- 1 tsp. ground allspice ⓘ
- 1/4 tsp. pepper ⓘ
- 1/4 tsp. Tabasco sauce ⓘ
- 1 bay leaf ⓘ
- 1 can beer ⓘ
- 3/4 cup cashews ⓘ
- 1 cup Swiss cheese ⓘ
Instructions
- Heat olive oil in a large heavy pot over medium heat.
- Add chopped celery, green bell peppers, onions, and minced garlic.
- Cook covered until vegetables are tender, about 10 minutes.
- Add tomatoes, kidney beans, chopped green chiles, raisins, red wine vinegar, chili powder, parsley, salt, basil, oregano, cumin, ground allspice, pepper, Tabasco sauce, and bay leaf.
- Pour in the can of beer and stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 30 minutes to allow flavors to meld.
- Remove bay leaf before serving.
- Stir in cashews and shredded Swiss cheese until melted and well incorporated.
- Serve hot, garnished with additional parsley if desired.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or additional green chiles. If you're out of Swiss cheese, shredded cheddar or Monterey Jack can work well as substitutes. To enhance the flavors, let the chili simmer longer if you have time. This recipe is a great way to utilize leftover vegetables or beans, reducing waste.
Serving Suggestions
Serve the Spicy Vegetable-Cheese Chili with crusty bread or over a bed of rice for a hearty meal. It pairs beautifully with Bonnie'S Bean Dip(Appetizer) for a delightful spread. Garnish with additional parsley or a dollop of sour cream for an extra touch. This dish can also be a filling topping for baked potatoes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the chili on the stovetop over medium heat, stirring occasionally. You can also microwave it in a covered dish, heating in 1-minute intervals until hot. This chili also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Vegetable-Cheese Chili contains roughly 1342 calories, with 63g protein, 99g carbohydrates, and 87g fat. It is an excellent source of iron (222% of the Daily Value), calcium (138% of the Daily Value), and protein (126% of the Daily Value). Note that it is relatively high in sodium, at 1615mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili vegan?
Yes, you can easily adapt this recipe to be vegan by omitting the cheese and using a vegan-friendly beer. Substitute the cashews with toasted pumpkin seeds for a similar crunch. The flavor will remain robust and delicious without the cheese.
What can I serve with the chili?
This chili is versatile and can be served with various sides. Consider pairing it with cornbread or tortilla chips for a crunchy contrast. It also complements a simple green salad or Mexican recipes like Cheese And Sour Cream Burritos for a complete meal.
How can I adjust the spiciness?
To control the heat level, adjust the amount of green chiles and chili powder to your preference. Start with less and add more gradually, tasting as you go. You can also balance the spice by adding a bit of sugar or more raisins to enhance the sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).