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
Optional Toppings:
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!
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This looks SO delish. All the other veggie chili's I've tried have been so yuck. Just a pot-o-beans.
ReplyDeleteWhat kind of hot sauce did you use?
we had this last night and it is sooo good! I love that it is made with things we always have on hand and that it was so quick! Cal said that it is his favorite chili I have ever made...which is saying a lot...I have tried several and he just kept commenting on how good and different tasting it was. I love that it calls for vegetarian refried beans for the thickener. We topped ours with sour cream, avocados and green onions. Delightful! Thanks again ash! Cal now has a new favorite!
ReplyDeleteWhit! I am so pleased that you liked guys liked it! We sure liked it too. 5 points to Rachael Ray for a wonderful vegetarian recipe! I too thought that thickening with refried beans was awesome. That Rachel... she didn't get famous for nothing :)
ReplyDeleteOh! And Katie- We just use whatever kind of hot sauce we have on hand. Corey likes all kinds and uses it so frequently that we kind of do lots... off of the top of my head I know Frank's is one I have bought :( Sorry I'm not much help!
ReplyDeleteOkay, maybe this is a stupid question; when it says, "deglaze the pan with broth" does that just mean to add it in?
ReplyDeleteSilly me. I've never heard that phrase before.
Ash, made this again the other night...LOVED it on a baked potato by the way....and noticed that the can measurement adds up if you're adding one large can and one small can on the tomatoes. But if you like it the way it is...it does cost a smidge less with the one large can. :)
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