Veg-Head Three-Bean Chili

Veg-Head Three-Bean Chili

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree
Cuisine: American
Keyword: Chili, vegetarian
Servings: 4 People
Calories: 670kcal


  • 1 Deep Pot


  • 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
  • 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


  • 8 ounces 2 cups shredded spicy Monterey Jack or smoked cheddar
  • Chopped scallions whites and greens
  • Diced fresh seeded plum tomato
  • Blue and red corn tortilla chips or black bean tortilla chips for dipping


  • 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.


Not bad at all. I didn’t add the cayenne hot pepper sauce drops and used green chilies rather then jalapeno pepper.