Rachael Ray's Veg Head Chili

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 272.5

Total Fat: 6.0 g
Cholesterol: 5.1 mg
Sodium: 1,021.0 mg
Total Carbs: 47.1 g
Dietary Fiber: 15.9 g
Protein: 16.0 g

View full nutritional breakdown of Rachael Ray's Veg Head Chili calories by ingredient

Introduction

This chili is wonderful! This is from Food Network. I modify it slightly depending on what I have on hand (beer vs. water, more refired beans, etc.) The recipe is calculated for 8 12 oz. servings with chicken broth. You could certainly make smaller servings if you're interested in reducing calories. This chili is wonderful! This is from Food Network. I modify it slightly depending on what I have on hand (beer vs. water, more refired beans, etc.) The recipe is calculated for 8 12 oz. servings with chicken broth. You could certainly make smaller servings if you're interested in reducing calories.

Minutes to Prepare: 20

Minutes to Cook: 15

Number of Servings: 8

Ingredients

2 tablespoons (2 turns around the pan) olive or vegetable 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 vegetable stock/broth

1 (32- ounce) can crushed tomatoes

1 (14-ounce) can black beans

2 (14-ounce) cans dark red kidney beans

1 tablespoon ground cumin

2 tablespoons chili powder

1 tablespoon cayenne hot pepper sauce or ground cayenne

2 cups spicy/ vegetarian/traditional refried beans

Directions

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, and hot sauce/ground cayenne. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer.

Serve up bowls of chili and top with shredded cheese, scallions, and tomatoes, if desired. Place bowls on charger plates piled with assorted tortilla chips.

Number of Servings: 8

Recipe submitted by SparkPeople user ELASTIGIRRL.