Rachael Ray's Veg-Head Three-Bean Chili

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 jalapeño 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 

Toppings:
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 stir 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. Serve in bowls topped with shredded cheese, 
scallions, and tomatoes. Place tortilla chips on the side.


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