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Chili recipe no beans rachael ray bakeware

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Chili recipe no beans rachael ray bakeware
Ingredients
  • two tablespoons (2 removes the pan) olive or vegetable oil
  • 1 medium yellow skinned onion, chopped
  • 1 large red pepper, seeded and chopped
  • 1 large eco-friendly pepper, seeded and chopped
  • 1 large jalapeno pepper, seeded and chopped
  • 4 cloves garlic clove, crushed and chopped
  • 1 cup pale beer or vegetable stock/broth
  • 1 (32- ounce) can crushed tomato plants
  • 1 (14-ounce) can black beans
  • 1 (14-ounce) can deep red kidney beans
  • 1 tablespoon ground cumin
  • two 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 vegetables
  • Diced fresh seeded plum tomato
  • Blue and red corn tortilla chips or black bean tortilla chips, for dipping
Directions

Over moderate heat, add oil to some deep pot and mix onion, peppers, and garlic clove. Saute for three to five minutes to melt vegetables. Deglaze pan with beer or broth, add tomato plants, black beans, red kidney beans. and stirring to mix.

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about five to ten minutes longer, then offer bowls of chili and top with shredded cheese, scallions, and tomato plants. Place bowls on charger plates stacked with some other tortilla chips.

Recipe thanks to Rachael Ray

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