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Veg-Head Three-Bean Chili

Rachael Ray : Food Network
  • 25 minutes
  • Serves 4

INGREDIENTS

1 14 ounce can

Black beans

4 cloves

Garlic

1

Green pepper, large

1

Jalapeno pepper, large

1 14 ounce can

Kidney beans, dark red

1

Onion, medium yellow

1

Plum tomato, fresh

1

Scallions

1

(32- ounce) can Tomatoes

1 cup

Pale beer or vegetable stock/broth

1 cup

Refried beans, spicy vegetarian

3

drops 1 tablespoon cayenne hot pepper sauce

2 tbsp

Chili powder

1

Red pepper, large

1 tsp

Salt, coarse

1 tbsp

Cumin, ground

1

Corn tortilla chips or black bean tortilla chips, Blue and red

8 oz

shredded) spicy monterey jack or smoked cheddar, spicy

2 tablespoons (2 turns around the pan) olive or vegetable oil