Two Bean Vegetarian Chili
We have been watching a lot of Rachael Ray's "30 Minute Meals" show on the food network. She made a vegetarian bean chili recently and used beer and kidney beans along with black beans. Inspired, we vary our Smoky Black Bean Chili in this dish. Originally served as part of Two Bean Chili and Chipotle Shrimp.
- Hamburger Chili (2004-04-27)
- Chorizo Bean Chili (2004-01-27)
- Bacon and Bean Chili (2003-07-03)
Ingredients
- 1 tablespoon olive oil
- 1 1/4 cups divided onions (chopped)
- 1 large green bell pepper
- 6 ounces cremini mushrooms (wiped with damp cloth)
- salt
- 2 cloves garlic
- 1/2 cup bottled beer
- 2 teaspoons dried cumin
- 1 tablespoon ancho chile powder
- 15½ ounces canned black beans (drained and rinsed)
- 15½ ounces dark red canned kidney beans (drained and rinsed)
- 14½ ounces canned tomato
- 2 medium plum tomatoes
- lime slices
- 1/2 fresh green chile jalapeno
- 3 scallions (trimmed)
Instructions
We begin by reserving 2 tablespoons of the onions for topping the chili.
In our dutch oven, we heat the olive oil and sweat the onions on medium-low heat for about 10 minutes.
Meanwhile, we chop the green pepper and quarter the mushrooms. When the onions are tender, we add the green pepper and continue to cook on medium heat for a few minutes. Then we mince the garlic. We add the mushrooms and cook until they release their juices. Next we add a little salt and the garlic and saute for 30 seconds. Then we add the beer and boil away half of it. We add the cumin and chile powder, black beans and red beans and cook for a minute. Finally, we add the canned tomatoes and simmer, partially covered, for about 15 minutes, stirring occasionally.
While the chili is simmering, we prepare our toppings. We chop the tomatoes and jalapeno and slice the scallions. We mix these in a large bowl with a little salt for a fresh salsa.
We top each serving of chili with the reserved onion, fresh salsa, a squeeze of lime, and some cheese.