Everyone loves a hearty, delicious chili! This recipe is meat free and loaded with a variety of vegetables and fibrous beans. It’s super quick to make or can be simmered all day in a crock pot.
Veg-Head Three Bean Chili
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course:
Main Course
Cuisine:
American
Servings: 6 people
Ingredients
- 2 tbsp Olive oil
- 1 medium yellow onion chopped
- 1 large red pepper chopped
- 1 large green pepper chopped
- 1 large jalapeno pepper seeded and chopped
- 4 cloves garlic crushed and chopped
- 1 cup pale beer or vegetable stock/broth if desired
- 32 oz can crushed tomatoes
- 1 can can black beans drained
- 1 can can dark red kidney beans drained
- 1 can spicy vegetarian refried beans
- 1 tbsp ground cumin
- 2 tbsp chili powder
- 1 tbsp cayenne hot pepper sauce
- 1 tsp coarse salt
Instructions
-
Over moderate heat, add oil to a deep pot and combine onion, peppers and garlic.
-
Sauté 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.
Recipe Notes
Enjoy this chili by itself or try some creative options:
-Add toppings: cheese, sour cream, chopped onion, avocado, etc
-Go Cincinnati style: over pasta with chopped onion, cheese, sour cream
-Put it on a baked potato, add toppings
-Put it over "Potaffles"
-Have a dedicated carnivore in your family? Saute some ground turkey for then to add as a topping 🙂
Why not update this recipe to a water sauté and skip the highly inflammatory (and usually rancid) seed oil, the fat, the calories ?