Veg-Head Three-Bean Chili

Name: Veg-Head Three-Bean Chili
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoons (2 turns around the pan) olive or vegetable oil; 1 medium yellow skinned onion, chopped; 1 large red pepper, seeded and chopped; 1 large green pepper, seeded and chopped; 1 large jalapeno pepper, seeded and chopped; 4 cloves garlic, crushed and chopped; 1 cup pale beer or vegetable stock/broth; 1 (32- ounce) can crushed tomatoes; 1 (14-ounce) can black beans; 1 (14-ounce) can dark red kidney beans; 1 tablespoon ground cumin; 2 tablespoons chili powder; 1 tablespoon cayenne hot pepper sauce, several drops; 1 teaspoon coarse salt; 1 cup spicy vegetarian refried beans; 8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar; Chopped scallions, whites and greens; Diced fresh seeded plum tomato; Blue and red corn tortilla chips or black bean tortilla chips, for dipping

4.8

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Cost: $6.35 /serving

Author : Rachael Ray : Food Network

easy main dish main dish bean chili

Instructions

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Step 1

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.

Step 2

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

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