Another Vegetarian Chili

4 cloves garlic
1 large handful cilantro (leaves and stems ok)
1 cup beer, any kind
2 teaspoons dried Mexican oregano
2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 yellow bell pepper, diced
1 stalk celery, diced
3 fresh jalapeño peppers, minced
3 Field Roast chipotle sausages, crumbled
3 tablespoons ancho chili powder
2 tablespoons ground cumin
1/2 teaspoon cayenne pepper (omit if you want a milder chili)
2 28-ounce cans fire-roasted crushed tomatoes
2 teaspoons molasses
2 cans pinto beans, drained
1/2 teaspoon salt, or more to taste
1⁄2 teaspoon freshly ground black pepper

Toppings (optional): shredded cheese, avocado, nonfat or soy yogurt, chopped onions

Place the garlic, cilantro, beer and oregano in a food processor and process until smooth.

Heat the olive oil over medium heat in a heavy pot or Dutch oven. Raise the heat to medium-high and add the onions, bell pepper, jalapeños and sausages. Sauté for 8-10 minutes, stirring frequently, until vegetables are soft and starting to brown.

Reduce the heat and add the chili powder, cumin and cayenne, cooking for 2 minutes longer, stirring constantly.

Add the tomatoes, molasses, beans, salt, pepper and pureed mixture. Bring to a boil, then lower the heat and simmer for 30 minutes. Adjust seasoning to taste and serve with your toppings of choice.