Veg-Head Three-Bean Chili

Don’t let list of ingredients scare you. This is a simple and delicious fall or winter dish from Dr. Hannah Enochs, of our Fishers and South Emerson location.

2 Tbsp olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32-oz) can crushed tomatoes
1 (14-oz) can black beans
1 (14-oz) can dark red kidney beans
1 Tbsp ground cumin
2 Tbsp chili powder
1 Tbsp cayenne hot pepper sauce, several drops
1 tsp coarse salt
1 cup spicy vegetarian refried beans

8 oz (2 cups shredded) spicy Monterey Jack or smoked cheddar
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue and red corn tortilla chips or black bean tortilla chips, for dipping


Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Sauté 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.