I know I know, another Rachel Ray recipe, but what can I say, she has awesome recipes, and they are cheap and easy to make! Again, I have made some changes to it, for our tastes, and sometimes I just forget to buy the refried beans (it’s great with them too though)! My husband says this is his favourite chili, better than any recipe I have made that has meat in it (though this one is a great meat chili recipe if you are looking for one).My only tip is that if you do add the refried beans, make sure they are vegetarian, as some use lard in them.
Vegetarian Chili – less than $5 for a large pot (I stock up on the beans and tomatoes when they are on sale for 88 cents a can, and peppers are often on sale too for 4/$1.97. The bottle of beer might just be the most expensive part of this recipe, at least for us living in Ontario!)
1 medium yellow skinned onion, chopped
2 large red pepper, seeded and chopped (feel free to use other colours of sweet peppers, I just prefer red ones)
4 cloves garlic, crushed and chopped
3/4 of your fav beer (enjoy the 1/4 that is left while you cook!)
1 can whole tomatoes (I break them up a little once in the pot, but my husband loves the larger chunks)
1 can black beans (drained and rinsed)
1 can dark red kidney beans (drained and rinsed)
1 tablespoon ground cumin
2 tablespoons chili powder
1 teaspoon coarse salt
Season chili with cumin, chili powder, and salt. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and sour cream. Dunk bread of tortilla or corn chips in it or even top with slices of avocados. It tastes even better the next day, and any other leftovers are great frozen for a quick meal another night.