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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Veg-Head Three-Bean Chili - Rachel Ray Recipe

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This recipe for Veg-Head Three-Bean Chili - Rachel Ray is from Yum!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeño pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 can crushed tomatoes (32 ounce)
1 can black beans (14 ounce)
1 can dark red kidney beans (14 ounce)
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
Directions:
Directions:
-Over moderate heat, add two tablespoons extra virgin olive oil to a deep pot and combine onion, peppers, and garlic. Sauté for 3-5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans and red kidney beans and stir to combine.

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

- Serve with shredded cheese, scallions, and fresh tomato.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10

 

 

 

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