Happy Spring! With today being the first day of Spring (and feeling like more like the first day of Summer!) you wouldn't think I'd be bringing you a recipe for chili, would you? Well, I have two very good reasons for posting this today: It's very kind to your waistline and shorts season is quickly approaching and it's super quick so you don't need to spend a lot of time in front of a hot stove to make this delicious dinner! OK, the real reason I'm posting this recipe today is because I LOVE this chili and I haven't had time to post it in the past few weeks when the weather was colder and more, well, chili-like.
Hubby and I discovered this chili recipe almost 10 years ago and have made it many, many times. I actually have a confession to make - in my early days of cooking I wasn't too clear on the difference between certain ingredients. One of those ingredients was chili powder. I thought it was the same as ground red pepper! So, for a lot of years I made this dish WAY spicier than it's supposed to be! Even so, we still loved it! Now that I have kiddos with sensitive palates I tame down the heat and stick with the original recipe. Either way, I promise, you'll love this! Oh, one more reason this recipe rocks, it's super budget-friendly! Enjoy!
Vegetarian Three-Bean Chili
Makes about 6 servings
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
1 large red bell pepper, seeded and chopped
1 large jalapeno, seeded and diced
4 garlic cloves, minced
1 cup beer or vegetable broth (I used a home-brew English ale)
1 28-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 teaspoon kosher salt
1 14-ounce can vegetarian refried beans
For the topping:
Grated pepper jack or cheddar cheese
Crumbled blue corn tortilla chips
In a medium stock pot over medium-high heat, add oil, onion, peppers and garlic. Saute about 5 minutes to soften vegetables. Deglaze the pan with beer (or broth). Add tomatoes, black beans, red kidney beans, cumin, chili powder and salt, stirring to combine. Mix in refried beans to thicken the chili. Simmer over low heat about 5-10 minutes. Serve with desired toppings.
Adapted from 30 Minute Meals
Pittsburgh area mom striving to provide clean, healthy, REAL food for her family!