Chocolate Stout Vegetarian Chili

• 3 tablespoons extra virgin olive oil
• 1 large white onion, chopped
• 1 large green pepper, chopped
• 1 large red pepper, chopped
• 1 large orange pepper, chopped
• 1 jalapeno, seeded and choped
• 8 cloves of garlic, chopped
• 1 15 oz. can of black beans, drained and rinsed
• 1 15 oz can of kidney beans, drained and rinsed
• 1 15 oz can of garbanzo beans, drained and rinsed
• 3 tablespoons ground cumin
• 1 tablespoon coriander
• 1 tablespoon garlic powder
• 1 teaspoon mexican oregano
• 1/4 teaspoon cayenne pepper
• 1 tablespoon spanish smoked paprika
• 1 1/2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 cup chocolate stout
• 1 28 oz. can of fire roasted crushed tomatoes
• 1 28 oz can of fire roasted diced tomatoes
• 2 chipotle pepper in adobo, chopped
• 1 tablespoon adobe sauce (from pepper above)
• fresh chopped cilantro
• fresh diced avocado

1. In a large pot on medium high heat saute onions, peppers, and garlic in extra virgin olive oil for 5-7 minutes (until tender, but not mushy)
2. Add all of the beans and dry seasoning. Stir to coat and cook for 5 minutes
3. Add chocolate stout and stir to combine, cook off alcohol. This should take about 4-5 minutes.
4. Add the tomatoes, chipolte pepper and adobo sauce, stir.
5. Partially cover, reduce heat to low, and allow to simmer for an hour. Stirring frequently.
6. Serve in bowls with chopped fresh cilantro and sliced avocado.

extra virgin olive oil, white onion, green pepper, red pepper, orange pepper, garlic, black beans, kidney beans, garbanzo beans, ground cumin, coriander, garlic, oregano, cayenne pepper, spanish smoked paprika, salt, black pepper, chocolate stout, tomatoes, tomatoes, pepper, adobe sauce, cilantro, avocado

Taken from food52.com/recipes/20217-chocolate-stout-vegetarian-chili (may not work)