Rachael Ray's Veg Head Chili

Name: Rachael Ray''s Veg Head Chili Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 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

(2)

Minutes to Prepare: 20
Minutes to Cook: 15

Number of Servings: 8

Ingredients

Ingredients2 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.

Servings Per Recipe: 8

Nutritional Info 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

More Recipes Like This

TIME15

CALS237

(34 ratings)

Easy Homemade Guacamole

This is my homemade guacamole recipe. I love it by itself, with a Mexican style entree or on a salad!Submitted by: KIMBERLEIGH06

CALORIES 237.2 FAT 20.2 PROTEIN 3.4 CARBS 16.1 FIBER 9.9

TIME15

CALS181

(58 ratings)

Grilled Avocado Boats

Smoky and creamy grilled avocados filled with salsa and crumbled Mexican cheese turn any meal into a fiesta.Submitted by: CD13369833

CALORIES 181.3 FAT 15.9 PROTEIN 3.2 CARBS 9.1 FIBER 6.1

TIME0

CALS103

(22 ratings)

Homemade Guacamole with Tomatos

Submitted by: CD1296513

CALORIES 102.5 FAT 8.8 PROTEIN 1.3 CARBS 6.8 FIBER 4.1

TIME22

CALS40

(98 ratings)

Mini Taco Cups

These bite-size tacos are always a hit in our house! Have some fun with this recipe; try adding chopped chives, avocado, different varieties of beans, or red onions.
Submitted by: CHEF_MEG

CALORIES 40.4 FAT 0.7 PROTEIN 1.8 CARBS 6.9 FIBER 1.7

TIME0

CALS236

(25 ratings)

Black Beans and Rice

Submitted by: LYNNE67

CALORIES 235.8 FAT 1.5 PROTEIN 11.7 CARBS 45.7 FIBER 7.8

Member Reviews

PAMEDEN
This is my go to chili recipe! It is so thick and wonderful. I change it up a lot (using olive oil spray instead of the 2tbsp & leaving out the jalapeno when I make it for the kids) and put a little fat free on top while it's still steaming hot! Yum-O!! - 4/13/11
KATS0929
I make this recipe whenever I am craving chili. It is delicious and so easy to make! I sometimes also add ground turkey breast if I want a meaty chili. YUMMMMM - 10/4/10