Thursday, September 16, 2010

Chili for "Veg-heads" (by Rachel Ray)

2 Tbsp olive oil
1 medium onion, chopped
1 medium bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
4 cloves garlic minced ( I just used minced garlic in the can. It's a different amount though so look on the can).
1 cup vegetable (chicken) broth
1 can (32 oz) crushed tomatoes
1 can (14 oz) black beans, drained and rinsed
1 can (14 oz) red kidney beans, drained and rinsed
1 to 1 ½ Tbsp cumin
1 to 1 ½ Tbsp chili powder
6 dashes Tabasco sauce
1 cup spicy refried beans
Cheddar cheese

Heat oil over medium. Add onion and peppers, sauté 3-4 minutes. Add garlic and cook 1 minute. Add broth, reduce by half (2-3 minutes). Add tomatoes, beans, cumin, chili powder, Tabasco, and salt. Thicken with refried beans. Serve with cheese and chips. YUMMY!

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