Today is Food Network Recipe Day from me. This one is from Miss Rachel Ray. Okay- NOTE: I do not know where Rachael goes shopping but it must be somewhere funky because her can sizes are weird. They are always a few ounces off from the normal can sizes. For this recipe I just used the can sizes that were closest and it was delish! That may not work for all her recipes but for chili I think there is wiggle room you know?
So anyway... this is how I make Rachael's chili. I have been looking for a chili recipe that would be "the one!" and this is it. When I made it last Jack had 3 bowls and said "I LOVE this!" it was also Corey's favorite chili I have made.
Veg Head 3 Bead Chili
2 tablespoons olive oil
1 onion, chopped (I use less)
1/2 each 1 large green and 1 large red bell pepper, chopped
1 jalepeno pepper, seeded and chopped
5 cloves minced garlic
1 cup veggie stock
32 oz (I think the normal size is 28 oz) can crushed tomatoes
1 can each dark red kidney beans and black beans, drained and rinsed
1 1/2 tablespoons ground cumin
2 1/2 tablespoons chili powder
1 1/2 teaspoons hot sauce
1 teaspoon kosher salt
1 cup vegetarian refried beans
shredded cheddar, chopped tomatoes, chopped scallions or red onion, olives, diced avacado, tortilla chips, sour cream
Saute onion, peppers and garlic over medium heat in oil 3-5 min. Deglaze pan with broth. Add tomatoes and beans. Season with spices. Thicken with refried beans. Simmer 5-10 min. Serve with toppings.
LEFTOVER IDEA for this recipe:
Baked Potato topped with steamed broccoli florrets, chili, and cheddar cheese. Yummm!