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This Tex-Mex great pleaser is another vegetarian happy medium to please meat eaters and meat-free-ers alike.
- 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
- blue corn chips or red corn tortilla chips or black bean tortilla chips, for dipping
- 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.
Just started getting into beans...what a great intro! This one is a winner! Loved the refried beans addition. I added a whole can and made it with black beans as I don't like kidney. I also added 3/4 tbsp cayenne pepper instead of a full tbsp. For the beer, I used a whole bottle of Sam Adams Boston Lager. Delish! I let it cook for about an hour. It was equally delicious the next day-if not better! So easy to make as well.
I've made this 3 times and will make it frequently because it's a favorite of my daughter, who doesn't even like chili! I think the refried beans adds to the texture. I preferred the taste using fire roasted tomatoes (pureed) instead of crushed. I used 1 tbs. of Penzey's Bold Taco Seasoning and beer for the liquid. Thanks so much for posting.
Really nice flavors. I omitted the salt and added some cayenne pepper too - nice bite! Thanks for sharing!