• Cooking Time: 15-20
  • Servings: 4
  • Preparation Time: 10-15


This is a Rachel Ray recipie from years ago. I love it! The first time I made it for Todd, he didn't realize it was vegetarian!


  • 2 Tbsp Olive or vegetable oil
  • 1 med yellow 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
  • 1-32oz can crushed tomatoes
  • 1-14oz can black beans
  • 1-14oz can dark red kidney beans
  • 1 Tbsp ground cumin
  • 2 Tbsp chili powder
  • 1 Tbsp cayenne hot pepper sauce, several drops
  • 1 Tbsp coarse salt
  • 1 cup vegetarian refried beans (spicy if you like)
  • Toppings: shredded Monterey Jack or smoked cheddar cheese, sour cream, guacamole, salsa, chips - whatever you prefer!


  • Over moderate heat, add oil to a deep pot and add onion, peppers and garlic. Saute for 3-5 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 the refried beans. Simmer over low heat 5-10 minutes, then serve with toppings/sides of choice.

Categories: Chili 

Author Credit: Rachel Ray

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