Veg-Head Three-Bean Chili

• 2 Tbsp olive or vegetable oil
• 1 medium 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 c. 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 c. spicy vegetarian refried beans
• Toppings:
• 8 oz. shredded spicy monterey jack or smoked cheddar
• Chopped scallions, whites and greens
• Sour cream
• Diced fresh seeded plum tomato
• Blue and red corn tortilla chips for dipping

1. Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3-5 minutes to soften vegetables. Deglaze pan with beet or broth, add tomatoes and beans, stirring to combine.
2. Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5-10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with tortilla chips.

olive, onion, red pepper, green pepper, jalapeno pepper, garlic, pale beer, tomatoes, black beans, dark red kidney beans, ground cumin, chili powder, cayenne hot pepper sauce, salt, vegetarian, toppings, monterey, scallions, sour cream, fresh seeded plum tomato, red corn tortilla chips

Taken from www.epicurious.com/recipes/member/views/veg-head-three-bean-chili-50173102 (may not work)