Veg-Head Three-Bean Chili Recipe - Cooking Index
Veg-Head Three-Bean Chili Recipe - Cooking Index
| 2 tablespoons | 30ml | Olive or vegetable oil |
| = (2 turns around the pan) | ||
| 1 | Yellow-skinned onion - chopped (medium) | |
| 1 | Red pepper - seeded, chopped (large) | |
| 1 | Green pepper - seeded, chopped (large) | |
| 1 | Jalapeño pepper - seeded, chopped (large) | |
| 4 | Garlic cloves - crushed, chopped | |
| 1 cup | 237ml | Pale beer or vegetable stock/broth |
| 1 | Crushed tomatoes - (32 oz) | |
| 1 | Black beans - (14 oz) | |
| 1 | Dark red kidney beans - (14 oz) | |
| 1 tablespoon | 15ml | Ground cumin |
| 2 tablespoons | 30ml | Chili powder |
| 1 tablespoon | 15ml | Cayenne hot pepper sauce |
| 1 teaspoon | 5ml | Coarse salt |
| 1 cup | 160g / 5.6oz | Spicy vegetarian refried beans |
| Toppings | ||
| 8 oz | 227g | Spicy monterey jack or smoked cheddar - shredded |
| Chopped scallions, whites and greens | ||
| Diced fresh seeded plum tomato | ||
| Blue and red corn tortilla chips or | ||
| Black bean tortilla chips - for dipping |
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.
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.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A27) - from the TV FOOD NETWORK
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