Recipe Name Veg-Head Three Bean Chili Submitted by Guest Recipe Description Rachel Ray recipe Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 15 Ready In (minutes) 25

Ingredients Amount Measure Ingredient 2 tablespoons olive oil 1 medium (2-1/2" dia) Onion, chopped 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, sweet, red, raw, chopped 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) green pepper, finely chopped 4 cloves garlic minced 1 cube beef bouillon 2 cans (16 fl oz) tomatoes canned, crushed 1 can (15 oz) black beans, canned, Bush's 1 can (15 oz) Kidney beans, drained and rinsed 1 cup Refried beans, organic, canned Steps Sequence Step 1 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 beer or 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 shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips