vegetarian three bean chili
 
Cook time
Total time
 
Ingredients
  • 2 tablespoons (2 turns around the pan) olive or vegetable oil
  • 1 medium red onion, chopped
  • 1 large red 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 drained and rinsed
  • 1 (14-ounce) can dark red kidney beans drained and rinsed
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 1 teaspoon coarse salt
  • 1 cup spicy vegetarian beans
  • Lime wedges
  • Optional: diced avocado, diced tomatoes, cilantro leaves, shredded cheese or sour cream for topping.
Instructions
  1. Over moderate heat, add oil to a deep pot and combine onion and peppers. Saute for 3 to 5 minutes to soften vegetables.
  2. Add garlic, cumin and chili powder and saute for another 1 to 2 minutes.
  3. Add beer (or broth) and simmer until liquid is halved.
  4. Add tomatoes, black beans, red kidney beans - stirring to combine. Season with salt.
  5. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili with lime wedges and top with shredded cheese, diced avocado, cilantro leaves, diced tomatoes or sour cream.
Notes
Excellent served with black bean tortilla chips.
Nutrition Information
Serving size: 4
Recipe by pretty plain janes at https://prettyplainjanes.com/2013/09/26/vegetarian-three-bean-chili/