Habanero & Cashew Chili

Ingredients

16 oz. tomato puree

1 bottle dark beer (stout)

2 small/medium yellow onions, chopped

2 carrots, chopped

2 habanero peppers, chopped

1 red bell pepper, chopped

1 banana pepper, chopped (or another bell pepper)

1 tsp. granulated garlic

1 tsp. cumin

1 tbsp. chili powder

1/2 tsp. sea salt

2 c. cooked black beans (or 1 can)

1 1/2 c. cooked white beans (or 1 can)

1/2 c. cashew pieces

1/2 c. bulgur

28 oz. can diced tomatoes

Directions

Put everything up through salt in crock pot, cook on low for 4 hours. Then add beans, cook for another 2 hours or so. About 1 hour prior to serving, add cashews, bulgur and diced tomatoes. Tasty topped with Greek yogurt!

Serves 4 with leftovers.