Meatless Monday - My favorite chili recipe

It's adapted from Rachel Ray. The addition of beer really makes it special but it is just as good without it. Enjoy.

Vegetarian 3-Bean Chili
Serves 4-6

2 tsp canola oil, just enough to lightly coat the bottom of the pan OR canola spray
1 medium sweet onion, diced
1 large red bell pepper, diced
2 jalapenos, carefully diced and seeded
3-4 garlic cloves, minced
1 cup pale ale or beer, cheap stuff is fine OR 1 cup vegetable broth
28 ounce can crushed tomatoes
15 ounce can diced tomatoes (fire-roasted is recommended)
15 ounce can black beans, drained but not rinsed
16 ounce can dark red kidney beans, drained but not rinsed
1 Tbsp ground cumin
2-3 Tbsp good quality chili powder
1/2 tsp Tabasco sauce
1 cup vegetarian refried beans (a half a can or so)
1/2 tsp salt, or season to taste

Heat oil in medium soup pot or Dutch oven over medium heat. Add onions and bell peppers and saute for 10 minutes, until onions are translucent. Add jalapenos and garlic and saute for a few minutes more. Deglaze pan with beer or broth. Add tomatoes, beans, cumin, chili powder, and Tabasco sauce. Simmer for 10 minutes on low heat. Add refried beans, and stir to combine. Taste for salt, and add more if needed. Simmer on low for another 10 minutes, and serve with your favorite toppings. I like avocado and crumbled tortilla chips.

This is vegan if no cheese is used as a topping, and can be gluten-free if using a gluten-free beer or vegetable broth.

-Empress