Recipe for Veg-Head Three-Bean Chili

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Yield:

Ingredients:

Amount	Ingredient
2 tbl	olive or vegetable oil
	(2 turns around the pan)
1 med	yellow-skinned onion chopped
1 lrg	red pepper seeded, chopped
1 lrg	green pepper seeded, chopped
1 lrg	jalapeno pepper seeded, chopped
4 x	garlic cloves crushed, chopped
1 cup	pale beer or vegetable stock/broth
1 can	crushed tomatoes - (32 oz)
1 can	black beans - (14 oz)
1 can	dark red kidney beans - (14 oz)
1 tbl	ground cumin
2 tbl	chili powder
1 tbl	cayenne hot pepper sauce
1 tsp	coarse salt
1 cup	spicy vegetarian refried beans
	----------------- TOPPINGS ----------------
8 oz	spicy monterey jack or smoked cheddar shredded
	Chopped scallions, whites and greens
	Diced fresh seeded plum tomato
	Blue and red corn tortilla chips or

Instructions:

Instructions: 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.

This recipe yields 4 servings.

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