Ingredients
Chili:
1 tablespoon vegetable oil
1 cup onions, chopped
1 cup celery, sliced
1 teaspoon finely chopped fresh garlic
1 cup beer or vegetable broth
1 28 ounce can tomatoes, cut up
1 15 ounce can black beans, rinsed, drained
1 15 1/2 ounce can pinto beans, rinsed, drained
1 tablespoon chili powder
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
2 tablespoons chopped fresh basil leaves
Garnish:
sour cream , if desired
chopped fresh cilantro, if desired
Method
Heat oil in 3-quart saucepan; add onions, celery and garlic. Cook over medium-high heat, stirring occasionally, until tender, 3 to 4 minutes. Stir in all remaining chili ingredients. Continue cooking until mixture comes to a full boil, 10 to 15 minutes. Reduce heat to low. Cover; cook, stirring occasionally, 15 minutes. Top each serving with sour cream and cilantro. Serves 5.