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

1. 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.

2. Add in undrained tomatoes, beans, beer, chili powder, bay leaf, basil, oregano, salt and pepper to taste, and hot sauce.

3. Bring to a boil; lower heat.

4. Simmer, uncovered, for 1 hour, stirring frequently.

5. Remove and discard bay leaf.

6. Ladle into individual serving bowls and top with shredded cheddar cheese.

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