Categories: Chili, Main Dish, Tex-Mex, Vegetarian
Ingredients
- 1 1/2 cups sliced celery
- 1 1/2 cups chopped green bell peppers
- 2 tablespoons olive oil
- 4 (14 1/2 ounce) cans diced tomatoes with onion and garlic (you can use plain diced tomatoes and add 1 cup chopped onion and 2-3 cloves minced garlic)
- 3 (15 ounce) cans red kidney beans, rinsed,and drained
- 1 (15 ounce) cans great northern beans, rinsed and drained
- 1 (12 ounce) cans beer
- 2 tablespoons chili powder
- 1 bay leaf
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- salt and pepper
- 1/4 teaspoon hot sauce
- shredded cheddar cheese
Directions
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In a large Dutch oven, saute celery and green peppers (onion and garlic if using plain diced tomatoes) in oil until veggies are tender, stirring frequently.
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Add in undrained tomatoes, beans, beer, chili powder, bay leaf, basil, oregano, salt and pepper to taste, and hot sauce.
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Bring to a boil; lower heat.
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Simmer, uncovered, for 1 hour, stirring frequently.
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Remove and discard bay leaf.
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Ladle into individual serving bowls and top with shredded cheddar cheese.