Veg-Head Three-Bean Chili

READY IN: 30mins
Recipe by Leslie Criswell

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

Top Review by BostonJules

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.

Ingredients Nutrition


  1. Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic.
  2. Saute for 3 to 5 minutes to soften vegetables.
  3. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
  4. Season chili with cumin, chili powder, hot sauce, and salt.
  5. Thicken chili by stirring in refried beans.
  6. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes.
  7. Place bowls on charger plates piled with assorted tortilla chips.

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