Veg-Head Three-Bean Chili
Michael Martin
ingredients
- 2 tablespoons olive or vegetable oil
- 1 medium yellow skinned onion, chopped
- 1 large bell pepper, red or green, seeded and chopped
- 1 large jalapeno pepper, seeded and chopped
- 4 cloves garlic, crushed and chopped
- 1 cup pale beer or vegetable stock/broth
- 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 re-fried beans
- Toppings:
- 8 ounces (2 cups shredded) spicy monterey jack or smoked cheddar
- Chopped scallions, whites and greens
- Diced fresh seeded plum tomato
- Blue and 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. 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.
- 2
Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in re-fried 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.
Source: Michael
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