VEG-HEAD THREE-BEAN CHILI

VEG-HEAD THREE-BEAN CHILI image

Yield 4-6 people

Number Of Ingredients 21

2 Tbsp olive or vegetable oil
1 medium 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 c. pale beer or vegetable stock/broth
1 32-oz can crushed tomatoes
1 14-oz can black beans
1 14-oz can dark red kidney beans
1 Tbsp ground cumin
2 Tbsp chili powder
1 Tbsp cayenne hot pepper sauce, several drops
1 tsp coarse salt
1 c. spicy vegetarian refried beans
Toppings:
8 oz. shredded spicy monterey jack or smoked cheddar
Chopped scallions, whites and greens
Sour cream
Diced fresh seeded plum tomato
Blue and red corn tortilla chips for dipping

Steps:

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3-5 minutes to soften vegetables. Deglaze pan with beet or broth, add tomatoes and beans, 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 5-10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with tortilla chips.