Monday, January 16, 2012

Veg-Head Three-Bean Chili

A Rachael Ray Recipe (, slightly modified.
No picture, because, well, it looks like chili.  REALLY yummy.

2 tablespoons olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1/3 of a small can of jalapenos
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/ broth
1 (32-oz) can crushed tomatoes
1 (14-oz) can black beans
1 (14-oz) can dark red kidney beans
1 tablespoon ground cumin
1 tablespoons chili powder
1 teaspoon coarse salt
1 can spicy refried beans

Topping suggestions:  Cheese, sour cream, tortilla chips, fresh tomatoes, scallions

Over moderate heat, add oil to a deep pot and combine onions, peppers, and garlic.  Saute for 3-5 minutes to soften vegetables.  Add beer or broth, add tomatoes, black beans, red kidney beans, stirring to combine.

Season chili with cumin, chili powder and salt.  Thicken chili by stirring in refried beans.  Simmer over low heat about 5-10 minutes longer.

As written, this is what I would call medium spicy.  If you prefer spicier, more jalapenos.  Also part of the original recipe was 1 tablespoon of cayenne hot pepper sauce.

It took me about 30 minutes from start to finish.

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