This hearty three-bean chili is a flavorful and satisfying dish, perfect for any occasion.
Heat the olive oil in a deep pot over medium heat.
Ensure the oil is hot before adding the vegetables to enhance their flavor.
Add the chopped onion, red bell pepper, green bell pepper, and minced garlic to the pot.
Stir frequently to prevent the garlic from burning.
Pour in the vegetable broth and add the crushed tomatoes, black beans, and red kidney beans.
Rinse the canned beans to reduce sodium content.
Season the mixture with ground cumin, chili powder, and coarse salt.
Taste and adjust the seasoning as needed.
Stir in the vegetarian refried beans to thicken the chili.
Mix well to ensure the refried beans are fully incorporated.
Simmer the chili over low heat for 10 minutes.
Cover the pot partially to retain moisture while allowing some evaporation.
Serve the chili in bowls and top with shredded Monterey Jack cheese, smoked cheddar cheese, chopped scallions, and diced plum tomato.
Serve with a side of crispy corn tortilla chips for dipping.