This recipe is a variation of one originally created by Rachel Ray. You don’t even miss the meat. The chili is hearty and the fiber from the beans helps you feel full longer. I enjoy my chili topped with cheddar cheese, sour cream, and black olives. Perfect on a day when the high is in the 20s.
Three Bean Chili
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 large red pepper, seeded and chopped
- 2 pablano peppers, roasted, skins removed, and chopped
- 4 cloves garlic, crushed and chopped
- 1 cup pale beer
- 1 (32- ounce) can crushed tomatoes
- 1 (14-ounce) can black beans, rinsed
- 1 (14-ounce) can dark red kidney beans, rinsed
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon coarse salt
- 1 cup spicy vegetarian refried beans
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.