Below is a recipe from Rachel Ray that I have changed to suit SBD. However, I wanted to share it with all of you AND see if I missed anything that we cannot have in Phase 1 or 2. Personally, I had about 5 different types of beans including black, kidney, refried (which serves as a thickner for the chili), cannalini and pinto. Sometimes even navy as well. Let me know what you think.
Veg-Head Three-Bean Chili
2 tablespoons (2 turns around the pan) olive
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans
8 ounces (2 cups shredded) spicy Monterey jack or smoked cheddar
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
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 broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
Season chili with cumin, chili powder, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 15 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes.