Veg-Head Three-Bean Chili Recipe, this Tex-Mex great pleaser is another vegetarian happy medium to please meat eaters and meat-free-ers alike.

Veg-Head Three-Bean Chili Ingredients:
  • vege-head.jpg 2 tablespoons (2 turns around the pan) olive or vegetable oil
  • 1 medium yellow skinned onion, chopped
  • 1 large red pepper, seeded and chopped
  • 1 large green pepper, 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
  • 1 (14-ounce) can dark red kidney beans
  • 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 (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

Veg-Head Three-Bean Chili Cooking Instructions:

  • 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.

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