If you’re looking for a healthy, hot meal in a hurry, you’ll love this quick and easy chili!

Serving Size: 1 cup

Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 large red pepper, seeded and chopped
• 1 large green pepper, seeded and chopped
• 4 cloves garlic, crushed
• 1 cup lager beer or 1 cup broth of choice
• 1 (28-ounce) can crushed tomatoes, or 3 cups chopped fresh
• 1 (14-ounce) can no-salt-added black beans
• 1 (14-ounce) can no-salt-added kidney beans
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 1 teaspoon coarse salt
• 1 cup vegetarian refried beans

Directions:

1. Heat oil in a large pot over medium heat. Add onion, peppers, and garlic; sauté 3-5 minutes or until vegetables are softened.
2. Add beer or broth to “deglaze” the pan, making sure to scrape up any browned bits with your spoon/spatula. Add tomatoes, black beans, and kidney beans; stir. Add cumin, chili powder, and salt. Stir in the refried beans to thicken the chili.
3. Simmer for at least 5 to 10 minutes and serve with your choice of toppings.