Heat a large pot or dutch oven over medium heat. Once the pot is hot, add a splash of oil (olive or vegetable oil) to the pot. Add the diced onion and garlic to the pot and sauté for 2-3 minutes until they become fragrant and start to soften.
1 teaspoon oil, 1 diced onion
Add the seasonings and garlic. Stir well and cook for 1-2 minutes until the spices become fragrant.
3 tablespoons chili powder, 1 tablespoon brown sugar, 1 tablespoon cocoa powder, 1 teaspoon chipotle powder, 1 tablespoon cumin, 1 teaspoon cayenne pepper, 3 cloves of minced garlic
Add the can of fire roasted tomatoes, bell pepper, tomato paste, refried beans, salt, vegetable broth and beer. Stir everything together.
1 bell pepper, 15 oz can fire roasted tomatoes, 2 tablespoons tomato paste, 1 cup lager style beer, 1½ cups vegetable broth, ½ teaspoon salt, ½ cup vegetarian refried beans
Add the beans and stir well. Bring the chili to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally. The longer the chili simmers, the more the flavors will meld together. Add more liquid if needed.
15 oz can black beans, 15 oz can pinto beans, 30 oz can kidney beans
After 30-40 minutes, add in the apple cider vinegar and taste the chili and add salt to your preference. You can also adjust the seasoning at this point if necessary. To make this even more thick, mash up some of the beans in the pot with a potato masher or immersion blender.
1 teaspoon apple cider vinegar
Top with vegan sour cream, cheese or chives.