Veg-Head Three-Bean Chili |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This Tex-Mex great pleaser is another vegetarian happy medium to please meat eaters and meat-free-ers alike. Ingredients:
2 tablespoons olive oil or 2 tablespoons vegetable oil (2 turns around the pan) |
1 medium yellow onion, chopped |
1 large red bell peppers or 1 large green bell pepper, seeded and chopped |
1 large jalapeno pepper, seeded and chopped |
4 cloves garlic, crushed and chopped |
1 cup pale beer or 1 cup vegetable stock |
1 (32 ounce) can crushed tomatoes |
1 (14 ounce) can black beans, rinsed and drained |
1 (14 ounce) can dark red kidney beans, rinsed and drained |
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 spicy monterey jack cheese or 8 ounces smoked cheddar cheese (2 cups shredded) |
chopped scallion, whites and greens |
diced fresh seeded plum tomato |
blue corn chips or red 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.
2. Saute for 3 to 5 minutes to soften vegetables.
3. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
4. Season chili with cumin, chili powder, hot sauce, and salt.
5. Thicken chili by stirring in refried beans.
6. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes.
7. Place bowls on charger plates piled with assorted tortilla chips.
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