serves 6-8
- 2 Tbs olive oil
- 2 medium onions, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1-2 chili peppers (jalapeno, serrano, etc), chopped
- 6 cloves garlic, minced
- 1 bottle beer
- 6 c. chopped tomato (and the juice)
- 2 Tbs cumin (or more if you prefer)
- 2 Tbs chili powder (or more if you prefer)
- 1/4 tsp oregano
- 2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 1/2 c cooked pinto beans
- 1 1/2 c cooked kidney beans
- 1 1/2 c cooked black beans
- 1 c corn (either fresh or frozen)
- shredded cheddar cheese
- sliced green onions
- sour cream
- avocado
Heat olive oil in large pot over medium high heat. Stir in onions and peppers. Cook, stirring, about 5-7 minutes, or until tender. Add garlic; stir 1 minute.
Pour in beer, stir vegetables, and simmer 2 minutes. Stir in tomatoes, cumin, chili powder, oregano, salt, and ground black pepper. Bring to a boil, reduce heat to medium, and simmer uncovered 20 minutes, or until tomatoes are tender and broth is thick.
Serve topped with your choice of toppings. Scoop with tortilla chips, if desired.
