Red Bean and Lager Chili

Recipe adapted from reFresh cookbook by Ruth Tal, pages 31-32, and can also be found with it's original ingredients list and instructions on Upper Canada website. Like most chilis, this tastes even better the next day.

1 tablespoon olive oil

2 large onions, chopped (I used 1 red and 1 yellow)

2 large bell peppers, green and red, chopped

2 tablespoons minced garlic (6-7 cloves)

3 jalapeno peppers, seeded and minced (vary amount to suit your taste)

4 teaspoons ground cumin

4 tablespoons chili powder (spice blend)

3 tablespoon cocoa powder

2 cinnamon sticks, about 3 1/2 inches each

2 teaspoons oregano

2 28-ounce cans unsalted tomatoes, crushed, juice included

6 cups cooked red kidney beans, drained

2 bottles of lager

chopped cilantro, for garnish

Heat oil in a large pot over medium heat. Add onions and peppers and cook until softened. Stir in garlic, jalapenos, and all spices; cook for 1 minute. Add tomatoes and lager. Bring mixture to a simmer. Add beans. Cover and cook for approximately 30-40 minutes, stirring occasionally. Remove and discard cinnamon stick. Simmer, uncovered, approximately 10 more minutes or until chili is to desired thickness. Season with salt and pepper. Garnish individual portions with chopped cilantro, if desired.

Yields approximately 12 cups.

I served the chili with store-bought whole grain rolls and raw veggies.