Power Chili

• 2 tablespoons coconut or olive oil
• 1 small yellow onion, chopped
• 1 large red bell pepper, chopped
• 1 large jalapeno pepper, chopped
• 4 cloves garlic, chopped
• 1 cup (237 mL) pale beer (try Greens gluten-free beers) or low-sodium veggie broth
• 3 tomatoes, chopped
• 3 15-ounce (426-g) cans or boxes low-sodium red beans, mostly drained
• 2 15-ounce (426-g) cans or boxes low-sodium black beans, mostly drained
• 2 tablespoons chili powder (or more, to taste)
• 1 tablespoon ground cumin
• 1 tablespoon ground cayenne
• 1 (15-ounce 426-g) can vegetarian refried beans (look for lower-sodium varieties)
• 2 cups (474 mL) water (optional, for cooking quinoa)
• 1 cup quinoa (optional)
• Chopped scallions, for topping
• Vegan sour cream, vegan cheese, or nutritional yeast (optional}

1. Pour the oil into a deep, heavy saucepan placed over medium heat Add the onion, red pepper, jalapeno pepper, and garlic Saute for 5 minutes to soften the vegetables,
2. Add the beer or broth, tomatoes, red beans, and black beans.
3. Stir to combine.
4. Add the chili powder, cumin, and cayenne.
5. Thicken the mixture by stirring in the refried beans.
6. Simmer the chili over low heat for 5 to 10 minutes, or longer.
7. If you are using the quinoa, bring the water and the quinoa to a boil.
8. Reduce the heat, cover, and cook for 12 to 15 minutes.
9. Once the quinoa is done, stir it into the chili.
10. Serve the chili topped with the scallions and vegan sour cream, vegan cheese, or nutritional yeast.

coconut, yellow onion, red bell pepper, jalapeno pepper, garlic, beers, tomatoes, red beans, black beans, chili powder, ground cumin, ground cayenne, vegetarian refried beans, water, quinoa, scallions, sour cream

Taken from www.cookstr.com/recipes/power-chili (may not work)