Guiness Three Bean Chili

A healthy, hearty meal in itself--perfect when winter just keeps hanging on!  How about serving this up St. Patrick's Day?  It goes great with traditional toppings like sour cream (or greek yogurt) and sliced scallions or leeks.  Use this recipe as a guideline but it can easily accommodate almost any veggie variations you want to add.  I included acorn squash in this because I had it here and need to use it. 
Really want a meat based chili--add some browned meat or use veggie/soy crumbles.  Serve over pasta for chili-mac...

Makes: A LOT

1 large onion, chopped

6 cloves garlic, minced
2 green peppers, chopped (I used anaheim and poblano, but use bell if you like)
1/2 red bell pepper, chopped
2 serrano peppers, minced
1/2 acorn squash, chopped --OPTIONAL-- or add zucchini

1/2 bottle Guinness--OPTIONAL

2 (28 oz) cans whole tomatoes with their juices, chop tomatoes

1/4 cup tomato paste

2 TB chipotle in adobo sauce --OPTIONAL

salt

1 TB cumin

2 TB chili powder (ancho)

1 guajillo pepper, rehydrated

1/4 tsp cayenne

1 can kidney beans*

1 cup pinto beans*

1 cup black beans*

1/2 cup corn

*make sure to rinse the beans well if you are using canned beans.

Take 2 cloves of the garlic and 1/4 of the onion, 1 serrano pepper and process in food processor.  Add chipotle in adobo and guajillo if using.

Place the remaining chopped onion, garlic, serrano pepper in a large stock pot with 1/2 TB olive oil.  Cook for 5 minutes.  Add seasonings, including salt and the vegetables from the food processor along with the Guinness.  Cook for a few more minutes.  Add tomatoes and corn and cook 10 minutes.  Add beans and cook for 10-15 minutes more.

A great topping is cornbread croutons with melted cheddar on the crouton.

Or if you made it very spicy a greek yogurt or sour cream to cool it down, enjoy!