Best Veg Head Three Bean Chili Recipes

VEG-HEAD THREE-BEAN CHILI

Veg-Head Three-Bean Chili image

This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

Ingredients

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
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

Steps:

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.

VEG-HEAD THREE-BEAN CHILI

Veg-Head Three-Bean Chili image

This Tex-Mex great pleaser is another vegetarian happy medium to please meat eaters and meat-free-ers alike.

Provided by Leslie Criswell

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil or 2 tablespoons vegetable oil (2 turns around the pan)
1 medium yellow onion, chopped
1 large red bell peppers or 1 large green bell pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or 1 cup vegetable stock
1 (32 ounce) can crushed tomatoes
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can dark red kidney beans, rinsed and drained
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
8 ounces spicy monterey jack cheese or 8 ounces smoked cheddar cheese (2 cups shredded)
chopped scallion, whites and greens
diced fresh seeded plum tomato
red corn tortilla chips or black bean tortilla chips, for dipping

Steps:

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.

VEG-HEAD THREE-BEAN CHILI

VEG-HEAD THREE-BEAN CHILI image

Categories Soup/Stew Bean Vegetarian Dinner

Yield 4-6 people

Number Of Ingredients 21

Ingredients

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.

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