Vegan Chili With Gluten-Free Pasta

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2 Tbsp. olive oil or coconut oil

1/2 small yellow or white onion, chopped (here’s a tip)

1 large red pepper, chopped

1 large jalapeno pepper, chopped

4 cloves garlic, crushed and chopped

1 cup pale beer (try Green’s gluten-free beer) or low-sodium veggie broth

1 large can crushed or diced tomatoes (I also slice a few fresh tomatoes and toss in)

1 large can organic black beans, drained

2-3 cans organic red beans, drained

1 Tbsp. ground cumin

2 Tbsp. salt-free chili powder (or more, to taste)

1 Tbsp. cayenne hot pepper sauce (optional) or cayenne pepper

1 can spicy vegetarian refried beans (look for lower-sodium varieties)

Chopped scallions for topping

Dollop of vegan sour cream (optional) OR Daiya cheese

Gluten-free elbow macaroni (optional)

1-3 tbsp. flour for thickening (optional)

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