Veg-Head Three-Bean Chili Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup pale beer or vegetable stock/broth

1 large red pepper, seeded and chopped

1 cup spicy vegetarian refried beans

8 ounces (2 cups shredded) spicy monterey jack or smoked cheddar

1 medium yellow skinned onion, chopped

Chopped scallions, whites and greens

1 teaspoon coarse salt

1 (32- ounce) can crushed tomatoes

2 tablespoons chili powder

2 tablespoons (2 turns around the pan) olive or vegetable oil

1 tablespoon ground cumin

1 (14-ounce) can black beans

1 large green pepper, seeded and chopped

1 (14-ounce) can dark red kidney beans

Diced fresh seeded plum tomato

1 tablespoon cayenne hot pepper sauce, several drops

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

1 large jalapeno pepper, seeded and chopped

4 cloves garlic, crushed and chopped

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