Veg-Head Three Bean Chili
Vegetarian Meals
Source: Rachael Ray (www.foodtv.com)
Ingredients
- Olive Oil2 Tablespoons
- Medium Onion (Chopped)1
- Bell Pepper (Red or Green, Seeded, & chopped)1 Large
- Jalapeno Pepper (Seeded, Chopped)1
- Garlic (Crushed, Chopped)4 Cloves
- Pale Beer or Vegetable stock/broth1 Cup
- Crushed Tomatoes1 Can (32 oz.)
- Black Beans (Rinsed & Drained)1 Can (14 oz.)
- Dark Red Kidney Beans (Rinsed & Drained)1 Can (14 oz.)
- Ground Cumin1 Tablespoon
- Chili Powder2 Tablespoons
- Cayenne Hot Pepper Sauce (Several Drops)1 Tablespoon
- Coarse Salt1 Teaspoon
- Spicy Vegetarian Refried Beans1 Cup
- See BelowToppings
Instructions
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 tomotoes, black beans, red kidney beans, and stir to combine.
Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat abut 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.
Toppings
8 oz. (2 cups shredded) spicy monterey jack or smoked cheddar.
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue & Red corn tortilla chops or black bean tortilla chips, for dipping
Note:
I used beer
Try using less crushed tomato - maybe 1/2 crushed and 1/2 diced.
I used 1 1/2 teaspoons cumin
I used 1 tablespoon chili powder
I did not use red kidney beans. 1 can of black beans was enough