Veg-head Three Bean Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This spicy chili was a winner in our home! I serve it with homemade cornbread or assorted tortilla chips - very yummy and a great recipe for a quick meal. Ingredients:
2 tbsp olive oil |
1 medium yellow onion, chopped |
1 large jalapeno pepper, seeded and chopped |
1 large green bell pepper, seeded and chopped |
4 cloves garlic, crushed and chopped |
1 cup vegetable stock (or beer) |
1 (32 oz) can crushed tomatoes |
1 (14 oz) can black beans |
1 (14 oz) can dark red kidney beans |
1 tbsp cumin |
2 tbsp chili powder |
1 tbsp cayenne hot pepper sauce, several drops for added heat |
1 tsp salt |
1 cup spicy vegetarian refried beans |
toppings: 2 cups shredded peppered monterey jack or smoked cheddar cheese, chopped scallions, diced fresh seeded tomatoes, blue corn tortilla chips or black bean tortilla chips, for dipping. |
Directions:
1. Over moderate heat, add oil to a deep pot and combine onion, peppers and garlic. Saute for 5 minutes to soften vegetables.
2. Deglaze pan with broth (or beer), add tomatoes, black beans, red kidney beans and stir to combine.
3. 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.
4. Serve up bowls of chili and top with shredded cheese, scallions, tomatoes, tortilla chips and/or cornbread.
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