Veg-Head Three-Bean Chili | Cooking With Hatchells | Umami

Ingredients

• 2 tablespoons (2 turns around the pan) olive or vegetable oil
• 1 medium yellow skinned 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 cup pale beer or 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 tablespoon cayenne hot pepper sauce, several drops
• 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
• Blue and red corn tortilla chips or black bean tortilla chips, for dipping