1 large (1 cup) onion, chopped
2 ribs (1 cup) celery, sliced
1 teaspoon finely chopped fresh garlic
1 cup beer or vegetable broth
1 (28-ounce) can tomatoes, cut up
1 (15-ounce) can black beans, rinsed, drained
1 (16-ounce) can pinto beans, rinsed, drained
1 tablespoon chili powder
2 tablespoons chopped fresh basil leaves*
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
Sour cream, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
Melt butter in 3-quart saucepan; add onions, celery and garlic. Cook over medium-high heat, stirring occasionally, 3-4 minutes or until tender.
Stir in all remaining chili ingredients. Continue cooking 10-15 minutes or until mixture comes to a full boil. Reduce heat to low. Cover; cook 15 minutes, stirring occasionally.
Top each serving with sour cream, cheese and cilantro, if desired.
*Substitute 2 teaspoons dried basil leaves.