Veg-Head Three-Bean Chili

Name: Veg-Head Three-Bean Chili
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
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; red corn tortilla chips or black bean tortilla chips, for dipping

Submitted by Leslie Criswell

"This Tex-Mex great pleaser is another vegetarian happy medium to please meat eaters and meat-free-ers alike."

Download

Ready In:: 30mins
Ingredients:: 18
Serves:: 6

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
Toppings
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
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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Just started getting into beans...what a great intro! This one is a winner! Loved the refried beans addition. I added a whole can and made it with black beans as I don't like kidney. I also added 3/4 tbsp cayenne pepper instead of a full tbsp. For the beer, I used a whole bottle of Sam Adams Boston Lager. Delish! I let it cook for about an hour. It was equally delicious the next day-if not better! So easy to make as well.

BostonJules
I've made this 3 times and will make it frequently because it's a favorite of my daughter, who doesn't even like chili! I think the refried beans adds to the texture. I preferred the taste using fire roasted tomatoes (pureed) instead of crushed. I used 1 tbs. of Penzey's Bold Taco Seasoning and beer for the liquid. Thanks so much for posting.<br/>Roxygirl

Roxygirl in Colorado
Really nice flavors. I omitted the salt and added some cayenne pepper too - nice bite! Thanks for sharing!

Starrynews
A nice take on chili...I have been trying all different (all vegetarian) potions these past few winters and this caught my attention with the addition of refried...oh -boyo; :) a great twist...adds a ton of creaminess...I doctored a can of veg-refried that hubby brought home added some hot diced peppers, homemade salsa...gosh whateverall to it (brought me back to my college apartment living days when that kind of a can of beans would be a meal for days) so my re-fries were good enough to eat and enjoy by them selves (i never put anything in a big pot that does not taste good alone) I played with the proportions...used the whole doctored can, doubled on veggies using both red and green pepper, extra garlic, two kinds of hot pepper (jalapeno and ??? {{can never keep names straight}} ) :)...used spicy homemade vegetable stock (alcohol free house right now) and about two cups of that and a bunch of my own hot pepper flacks and dried bits in addition to the suggested spices....super good; & as good chili should be IMO, better the next day after the flavors had married overnite :) - had a real nice kick to it:)...served it with savory scones (recipe#184024) and over a nutty couscous... so chunky and creamy it need no toppings at all- thanks for the recipe share!

free-free
Very nice veggie chili! I had to make a few subs, based on what I had: 1) two 14. oz cans of diced tomatoes instead of the 32 oz. crushed, 2) chicken broth (I know it's not veggie, but I had no veggie sock and am allergic to alcohol), and 3) half as much chili powder. I also omitted the salt, as I need to watch my sodium intake, used twice the amount of (non-spicy) refried beans since we like our chili really thick. and didn't seed the jalapeno since it was on the small side and we like the heat. Even with all these changes, it was wonderful!! Thanks for sharing! :)

Lynne the Pirate Queen