I've made this easy and delicious Veg-Head Three-Bean Chili by Rachael Ray now twice and it is so good, I just had to share it! It's a vegetarian chili that calls for refried beans to thicken it. I add a pound of ground turkey to ours for a different texture and a little meat!
(Health Tip: When you buy the beans, canned tomatoes and stock be sure to get the lower sodium kind to help make your chili even more healthy.)
1 lb lean ground turkey
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
Brown the turkey with part of the onion and garlic over medium heat. Set aside. Add oil to a deep pot and combine remaining onion, garlic and chopped peppers and saute for 3 to 5 minutes over medium heat until soft. De-glaze pan with beer or broth, add tomatoes, black beans, red kidney beans (I threw in a can of whole pinto beans as well) and cooked turkey, stirring to combine.
A perfect dish for a chili fall afternoon!