Ingredients

• 2 tablespoons olive
• 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
• 3 cloves garlic, crushed and chopped
• 1 cup 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

Toppings:

• 8 ounces (2 cups shredded) spicy monterey jack
• Chopped scallions, whites and greens
• Diced fresh seeded plum tomato
• Sour cream
• Black bean tortilla chips, for dipping

1. Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic.

2. Sauté for 3-5 minutes to soften vegetables.

3. Deglaze pan with broth, add tomatoes, black beans, red kidney beans, and stirring to combine.

4. Season chili with cumin, chili powder, hot sauce, and salt.

5. Thicken chili by stirring in refried beans.

6. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with sour cream, shredded cheese, scallions, and tomatoes.