This turned out really good. I used heavy cream instead of milk and I think that helped thicken it up. I served it with shredded Monterey Jack cheese, jalapeños, and oyster crackers.

Doubled the batch and did it in the Instant Pot. Omitted the jalapeño, added 1 tbsp chili powder, generous on the garlic, a little easy on the cumin, S and P. Followed the instructions using the sauté mode, progressively adding the ingredients as prescribed and leaving the sauté mode on through final additions. Then did 5 min high pressure with quick release. Stirred in the milk (half vegan, half 2%) and splash lime juice at the end. In the end, this is pretty watery and bland. Tried adding garlic salt and garlic and herb at the end to help. Will have to play with this a little more. Stirring in hot sauce in my individual bowl was really good and helped.

Really tasty and filling. Lots of beans, but I like chili that way. The jalapeño added a great kick. Perfect recipe for a chilly day, goes great with crusty bread for dipping, avocado and tortilla chips.

This was really yummy! We left out the jalapenos because we had toddlers eating it, used a yellow pepper because its what we had on hand and added a handful of shredded cheddar cheese while it was cooking. Served with the recommended toppings and a side of corn bread. Will definitely be making this again!