Choose a robust dark beer for this vegetarian chili recipe. Gauge the spiciness by the number of fresh jalapeño chiles you use.
Heat oil in a large nonstick pot over medium-high heat. Add peppers, onion, jalapenos and garlic. Cook 5 minutes until vegetables are tender, stirring occasionally.
Add chili powder and cumin. Cook, stirring occasionally, 1 minute. Add tomatoes, cannellini beans, black beans, beer and salt. Bring to a boil. Lower heat and simmer, covered, for 20 minutes. Serve chili topped with cheese, scallions and cilantro.