Time: 30 min.
Complexity: easily
Servings: 4

This Tex-Mex-style dish is another vegetarian sweet spot that will please both vegetarians and meat lovers. Three types of canned beans—black, red, and refried—make the chili thick and rich. Serve with corn chips.

Ingredients:

Vegetarian chili

• 2 tbsp. l. olive oil
• 1 medium yellow onion, finely chopped
• 1 large red bell pepper, seeded and finely chopped
• 1 large green bell pepper, seeded and finely chopped
• 1 large jalapeño pepper, seeded and finely chopped
• 4 cloves garlic, crushed
• 1 cup light beer or vegetable broth
• 1 can (900 g) of canned chopped tomatoes
• 1 can (400 g) of canned black beans
• 1 can (400 g) of canned red kidney beans
• 1 tbsp. l. ground cumin
• 2 tablespoons chili powder
• 1 tbsp cayenne pepper sauce, a few drops
• 1 teaspoon coarse salt
• 1 cup spicy vegetarian refried beans

Toppings

• 220 g (2 cups) grated Monterey Jack or smoked cheddar cheese
• Chopped green onions
• Fresh plum tomato, diced, seeds removed
• Blue and red corn tortilla chips or black bean chips, for dipping

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Kidney beans, sweet pepper, tomatoes, baked beans, ground cayenne pepper, cumin

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Preparation:

Step 1
• Heat oil in a deep saucepan over medium heat and add the onion, pepper, and garlic. Sauté for 3–5 minutes until the vegetables are soft. Deglaze the pan with beer or broth, add the tomatoes, black beans, and red kidney beans, and stir.
Step 2
• Sprinkle the chili with cumin, chili powder, hot sauce, and salt. To thicken the chili, add the refried beans and stir. Simmer for another 5–10 minutes, then divide among bowls and top with grated cheese, green onions, and tomatoes. Serve with tortilla chips.

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