rachael ray veg head three bean chilli

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 471.9
  • Total Fat: 10.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 782.1 mg
  • Total Carbs: 78.2 g
  • Dietary Fiber: 15.0 g
  • Protein: 24.6 g

View full nutritional breakdown of rachael ray veg head three bean chilli calories by ingredient
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Number of Servings: 4


    * 2 tablespoons (2 turns around the pan) olive or vegetable oil
    * 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
    * 1 (14-ounce) can dark red kidney beans
    * 1 tablespoon ground cumin
    * 2 tablespoons chili powder
    * 1 tablespoon cayenne hot pepper sauce, several drops
    * 1 teaspoon coarse salt
    * 1 cup spicy vegetarian refried beans


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, 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. Place bowls on charger plates piled with assorted tortilla chips

Number of Servings: 4

Recipe submitted by SparkPeople user SARAH.BODELL.

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