Three bean vegetarian chili

Three bean vegetarian chili

3 Bean Chili

couple tb oil, I use coconut oil
1 onion, chopped
1 red bell pepper, chopped
6 cloves of garlic, chopped
1 (or more) jalapeno chopped (6 makes a spicy chili)
Drain all beans if using canned:
2 cups or 2 cans black beans
2 cups or 2 cans pinto beans
2 cups or 2 cans kidney beans
1 large can fire roasted diced tomatoes, or 4-5 fresh tomatoes diced
2 tb chili powder
2 tb cumin
2 ts salt, or to taste
1/2 cup veggie broth, beer, or liquid of choice (I use beer if we have it, otherwise I use veggie broth)
a couple dashes of hot sauce (I use Cholula)
Optional: If I add too much liquid I will add a can of refried beans to thicken it back up

Directions:
Heat oil in a big soup pot and then cook onion, bell pepper, jalapeno's, and garlic, until softened. Add the rest of the ingredients and simmer for atleast 15 minutes. Also works great in the crock pot....just throw in all the ingredients and cook until veggies are soft, maybe 4 hours. If you must, you can also add meat....but it doesn't need it. If serving chili to kids, I leave the jalapenos out, and add chopped fresh jalapenos as a topping option for adults.
Top with any of the following: Shredded cheese, chopped green or yellow onions, cilantro, sour cream, chopped jalapenos etc.