Veg-Head Three-Bean Chili

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Vegetarian Tex-Mex

Picture of Veg-Head Three-Bean Chili Recipe Photo: Veg-Head Three-Bean Chili Recipe
Rated 5 stars out of 5
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  • Read 149 Reviews
Total Time:
25 min
Prep
10 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.

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

Toppings:

  • 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

Directions

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.

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Beer Suggestion for This Recipe

Lager

Lager

Crisp, refreshing light beer

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Newest Ratings and Reviews

Read all 149 reviews

  • on January 28, 2012

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    This was the best veggie chili ever and I have made many. Will make it again soon.

    people found this review Helpful.
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  • on January 26, 2012

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    I'll put this chili up against any other, meat or no meat. I added some corn (gotta have corn with black beans, chipotle chile powder, and spanish smoke paprika. Perfect for a cold, gray day.

    people found this review Helpful.
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  • on January 23, 2012

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    Absolutely delicious. Hardest part in making this chili is the shoping for the ings and then the chopping...otherwise...simple and delish!!!

    people found this review Helpful.
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