VEG-HEAD THREE-BEAN CHILI RECIPE | RACHAEL RAY - FOOD NE…
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
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 19
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.
THREE-BEAN VEGETARIAN CHILI RECIPE | MYRECIPES
Butternut squash adds slightly sweet flavor to this classic meatless chili. It's delicious as-is, but you can also add in some corn and bell peppers and substitute black beans for white beans, if you'd like.
Provided by Anissa Helou
Total Time 1 hours 45 minutes
Yield 6 servings (serving size: about 1 1/2 cups)
Number Of Ingredients 15
Steps:
- Preheat broiler.
- Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
- Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.
Nutrition Facts : Calories 264 calories, CarbohydrateContent 40.9 g, FatContent 8.3 g, FiberContent 10.7 g, ProteinContent 9.5 g, SaturatedFatContent 1.2 g, SodiumContent 689 mg
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VEG-HEAD THREE-BEAN CHILI RECIPE | RACHAEL RAY - FOOD NE…
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