Vegetarian Chili - cooking recipe

Ingredients

1 Tbsp. olive oil
2 cloves garlic, minced
1 onion, chopped
1 (28 oz.) can tomatoes
1/2 green bell pepper, cut into 1-inch pieces
1 c. chopped celery
1 (16 oz.) can each: kidney beans and garbanzo beans, drained
green chili peppers to taste
2 Tbsp. vinegar
1 Tbsp. chili powder
salt and pepper to taste
1/2 tsp. each: basil, oregano and cumin
1/4 tsp. allspice
1 bay leaf
1 1/2 c. beer
3/4 c. shredded Cheddar cheese

Preparation

Heat oil in a large saucepan.
Saute garlic and onion for 4 minutes.
Process undrained tomatoes, green pepper and celery in blender until smooth.
Stir into onion mixture.
Add kidney beans, garbanzo beans and chili peppers.
Mix vinegar, chili powder, salt and pepper in a small bowl.
Add to tomato mixture with basil, oregano, cumin, allspice and bay leaf.
Stir in beer.
Simmer, covered, over low heat for 1 1/4 hours, stirring occasionally and adding water for desired consistency.
Remove bay leaf. Serve sprinkled with cheese.