Categories: main dish, vegetarian

Ingredients

• 2 tablespoons oil
• 1 medium yellow onion, chopped
• 1 large red pepper, seeded & chopped
• 1 large green pepper, seeded & chopped
• 1 large jalapeno pepper, seeded & chopped
• 4 cloves garlic, crushed & chopped
• 1 cup vegetable broth/stock
• 32 oz crushed tomatoes, canned
• 14 oz black beans, canned
• 14 oz dark red kidney beans, canned
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 1 tablespoon cayenne hot pepper sauce
• 1 teaspoon coarse salt
• 1 cup refried beans, spicy vegetarian
• 2 cups jack or smoked cheddar, shredded
• tomato, diced
• tortilla chips, for dipping

Directions

1. Over moderate heat, add oil to deep pot and combine onion, peppers & garlic. Saute 3-5 minutes to soften vegetables.

2. Deglaze pan with broth, add tomatoes, black beans & kidney beans, stirring to combine.

3. Season chili with cumin, chili powder, hot sauce & salt. Thicken chili by stirring in refried beans.

4. Simmer over low heat 5-10 minutes.

5. Serve in bowls and top with shredded cheese & diced tomatoes.

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