Rachel Ray's Chili

[Guest guest]

Rachel Ray's Chili

 

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 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

Toppings:

Chopped scallions, whites and greens

Diced fresh seeded plum tomato

Blue and red corn tortilla chips or black bean tortilla chips, for dipping.

 

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

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 scallions and tomatoes.

Place bowls on charger plates piled with assorted tortilla chips.