Veg-Head Three-Bean Chili

(from kylerhea’s recipe box)

One of my favorite chilis and because its vegetarian, Elyssa can eat.

Source: Rachael Ray

Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 people



  • 2 Tbs olive oil
  • 1 medium onion, chopped
  • 1 large red pepper, seeded and chopped
  • 1 large green pepper, seeded and chopped
  • 1 lg jalapeno, seeded and chopped
  • 4 cloves garlic, crushed and chopped
  • 1 cup pale beer or vegetable broth
  • 1 (32 oz) can crushed tomatoes
  • 1 (14 oz) can black beans
  • 1 (14 oz) can kidney beans
  • 1 TBS ground cumin
  • 2 Tbs chili powder
  • 1 Tbs cayenne hot pepper sauce
  • 1 tsp coarse salt
  • 1 cup spicy vegetarian refried beans
  • Toppings:
  • 8 oz (2 cups shredded) smoked cheddar or monterey jack
  • Chopped scallions, whites and greens
  • Diced fresh seeded plum tomatoes
  • Tortilla chips


  1. Over moderate heat, add oil to a deep pot and add onions, peppers, and garlic. Saute for 3-5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, both beans, and stirring to combine.

  2. 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.

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