2 cloves garlic, minced
1 medium onion, chopped
1 green bell pepper, chopped (optional)
2 14-ounce cans diced tomatoes
3 cans beans (black, kidney, pinto, northern, whatever)
1 tablespoon chili powder
1 teaspoon cumin
salt/pepper to taste
4 poblano peppers
1 can refried beans
2 burrito-sized tortillas
Heat up your broiler and put the washed, whole poblano peppers on a cookie sheet. Broil 5 minutes on each side or until skin is blistered all over. Remove from oven and put peppers in a brown paper bag (sealed) for about 10 minutes.
Meanwhile, you will be using the first eight ingredients above to make a basic chili, so if you have a recipe for chili that you would prefer, do it instead.
Chili: Sauté garlic, onion, and green pepper in large pot until softened. Add tomatoes, chili powder, and cumin and bring to a boil. Stir in (drained) beans, salt, and pepper, and simmer/boil while you prepare the rest of the casserole.
The rest of the casserole: Peel the skin off of the poblanos peppers, remove the stem and seeds, and slice once so as to make each pepper lay flat. Spray/grease a 9x13 casserole dish and line the bottom with the tortillas. Spread the refried beans on top, and then put the peppers on top of that. Spread your chili on the very top (you'll likely have some leftover, which is always a plus) and bake at 350 for about 10 to 15 minutes. Enjoy hot.
My husband actually invented this recipe, and I was really proud and wanted to share it. We used one can each of black, pinto, and great northern beans, and he suggested that adding a drained can of corn to the chili mixture would be a nice addition, too. Were not big vegan cheese eaters, but if you like soy vegan cheese, etc., that might be good on top.
We hope you like it!