A delicious and hearty vegetarian stew packed with beans, vegetables, and spices, perfect for a cozy dinner.
Heat the olive oil in a large Dutch oven over medium heat.
Ensure the oil is hot before adding vegetables to enhance their flavor.
Add the celery and green bell pepper, and sauté until softened, about 5 minutes.
Stir frequently to prevent the vegetables from sticking to the pot.
Stir in the diced tomatoes, red kidney beans, great northern beans, beer, chili powder, bay leaf, basil, and oregano.
Mix well to ensure the spices are evenly distributed.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally.
Stir occasionally to prevent the stew from sticking to the bottom of the pot.
Remove and discard the bay leaf.
Ensure no bay leaf pieces remain in the stew for safety.
Serve the stew in bowls and top with shredded cheddar cheese.
Add a sprinkle of fresh herbs like parsley for extra flavor.
