I realized the other day that I do not think I have shared this fantastic recipe on my site yet. I have been making it for years! It is Rachael Ray’s Veg-Head Three-Bean Chili. Yes, that is right, I like a vegetarian recipe. The genius ingredient that makes it so thick and convinces you (and Reg) there is meat in it is the refried beans.
Now I personally make it with chicken stock but if you want to keep it vegetarian, I am sure vegetable stock is fine. Another winning thing about this recipe is it makes enough to feed a small army so it is great for large families. I personally divide the recipe in half.
Even when I divide it in half I STILL have leftovers and this chili is so versatile you can use it as a bean dip or in your burritos. It is very economical and fast to make. The only chopping is for the onions, garlic and peppers. Everything else comes out of a can or a spice jar. It is incredibly tasty and I like to serve it over rice with a small sour cream dollop on top.
Even I need a day off of coming up with something new in the kitchen and… from eating meat. Shocking but true! With fall just around the corner, this is the perfect dinner on cooler nights.
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