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Sunday, August 28, 2011

Veg-Head Three Bean Chili

I hav emade this Rachel Ray recipe before and it was great, I made this again tonight and it was just as good as I had remembered!

1T olive oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or Vegtable stock
1 (32- ounce) can crushed tomatoes
1 14 ounce can peteite diced tomatoes
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 teaspoon coarse salt
1 can vegetarian/fat free refried beans
6 baby carrots, diced

Over medium heat, add oil to a deep pot and combine onion, peppers, carrots 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.

Weight Watchers Friends: This has 6 points for a 1.5 cups. Very good!

Source: Food Network

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