This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.

Veg-Head Three-Bean Chili

(2 turns around the pan) olive or vegetable oil

medium yellow skinned onion, chopped

red pepper,

green pepper,

jalapeno pepper,

garlic,

pale beer or vegetable stock/broth

(32- ounce) can crushed tomatoes

black beans

dark red kidney beans

cumin

chili powder

cayenne hot pepper sauce, several drops

salt

spicy vegetarian refried beans

(2 cups shredded) spicy Monterey Jack or smoked cheddar

scallions,

Diced fresh seeded plum tomato

Blue and red corn tortilla chips or black bean tortilla chips,

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.

A great and very easy basic chili recipe.  I like to add 1 C. frozen corn and a couple small zucchini then skip the green pepper. I always use a good quality beer and 2 cans black beans instead of kidney (not a fan). I've never found a 32 oz. can of crushed tomatoes to this day so I use the standard 28 oz. I like to use half the can of the refried beans and then freeze the other half for next time I make it. Super!

Very solid and basic chili mix with lots of room for customization. I typically add a full 12oz of a hoppy beer instead of a cup. I also have added ground turkey and most recently 2TBL SPN of dark cocoa. It turned out killer.  

This is the best chili recipe and now my ONLY one. I have tried others (by Rachel Ray or other Food Network stars and they just don't compare). It is easy to make, usually have the ingredients at home and pretty foolproof. I make it less spicy by cutting back on the chili powder and jalapeños and add 1 cup of corn, another can of black beans and pinto beans. I ALWAYS add the beer and enjoy playing around with that flavor AS WELL  (used an IPA today)…SUPER YUM!

My family and I love this chili.  I use two pounds of fresh tomatoes pulsed in the Vitamix instead of canned and omitted the stock since the liquid from the tomatoes was enough.  I reduce the cayenne by 1/2 because I'm feeding kids and then my husband and I add a bit more to the top of our bowl when we eat.  We top with fresh cilantro, avocado and lime. 

Great. I doubled red beans, tripled black beans, added julienned carrots,  2 blackened poblanos, blackened the jalepeno, added 28 can diced tomoatos, tripled cumin, added 1 tbsp extra chili powder and half can 

 Very easy recipe to make and great flavors! This recipe will be a new staple in our house. I love delicious, easy and healthy recipes! I added in some frozen corn and chickpeas but easy to do any variations to preference!

This is some of the best chili ever. I have been looking for a long time for a chili without meat. Made a few adjustments, I only add one pepper, and I also add a can of mild chili beans to it. I also do not add the jalapeno pepper. Its winter and I am making this a couple times a week.<br />

Flavors are completely unbalanced. Just as a stereo system needs to have the bass and treble balanced, so does a dish with flavors as complex as chili. This recipe is all about the high notes - very tangy, even a little harsh. It's lacking the full bodied savory notes that add depth to a good chili - like a stereo with the treble set way too high. My husband and I have adopted a primarily vegetarian diet and we're spending the fall and winter making a variety of chili recipes to find our favorites. I have a hunch that Emeril's veg chili recipe may be more inspired with his use of mushrooms to add the elusive umami flavor that is so important in chili and is missing without meat - that's my next recipe to try. Although I like a number of Rachel's concoctions IMHO this recipe misses the mark. 

I have made this recipe for years.  Great as is, but easy to play with.  I typically use chipotle in adobo to add smokiness, but if you don't want the heat, you can use smoked paprika as well. It does make four very generous portions.  

I love this recipe and have been making it over and over and over for years .  The first time I made it by the book, now I play with the ingredients.  I have made it with okra, with corn, with zucchini and summer squash, and so many more.  I always use sam adams beer (boston lager or october fest and sometimes i even add in ground chicken or turkey. This recipe is a GREAT base, and again THE ONLY base I use for red chili!  Thank you Rach!!


https://www.foodnetwork.com/videos/veg-head-three-bean-chili-0177858

Veg-Head Three-Bean Chili is so flavorful, even carnivores ask for seconds.

veg-head three-bean chili

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Cost: $6.35 /serving

Author : Rachael Ray : Food Network

Ingredients

Instructions

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