Vegetarian Chili

Okay, so don't laugh, but before today, I'd never used a food processor.  My new blender has a food processor attachment, though, so I figured I'd try it on this recipe that I've made a bajillion times before. I learned some crucial lessons that I thought I should share.
1. Don't drop the food processor attachment while taking it out of the box. The little plastic tabby things that hold the lid on will break. This doesn't make the unit unusable, but it does mean that the lid won't stay on without you holding it down, which you should probably do anyway.
2. Do NOT, I repeat DO NOT, put your face over the bowl after chopping the onions if onions in any way make you cry. I am very sensitive to onion fumes for some reason (which is cruel in and of itself, because I love to eat them) and let me tell you, my eyes are still burning. I had to run to the bathroom and rinse them out. Painful!
3. If using the processor to chop onions, jalapeno, and garlic, do the jalapeno and garlic first, then add the onions. I threw them all in together and the onions ended up more minced than chopped. Since the chili is just for me, that's fine, but I prefer chunks of onion, rather than slivers.

To top your chili, I suggest shredded cheddar and a nice, big dollop of Chobani Plain 0% Greek Yogurt. It's a wonderfully delicious substitute for sour cream, and you will be helping me try new recipes. My family owns a medium-sized dairy farm and a lot of our milk goes to the local Chobani plant. If you haven't tried it, go buy some now! The flavored kinds are creamy, scrumptious, and contain more protein than two medium eggs! Wal-Mart doesn't carry it (bad Wal-Mart!), but it's available at Price Chopper (in NY) and Publix (in FL), plus many other stores.

Vegetarian Chili
2 tbsp extra virgin olive oil
1 large onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, minced
1 can diced tomatoes
1 can black beans
1 can dark red kidney beans
1 can low-fat refried beans
1 cup vegetable broth or ale
2 tbsp chili powder
1/2 tbsp cayenne pepper
1 tbsp cumin powder
6 oz Chobani 0% Plain Greek Yogurt
Tortilla chips
Shredded cheese

1. Saute onions, jalapeno, and garlic in olive oil until tender.
2. Add tomatoes, black beans, and red beans. Simmer 5 minutes.
3. Add broth and refried beans. Add the beans in small chunks or it will be hard to mix in. Combine thoroughly.
4. Stir in chili powder, cayenne powder, and cumin.
5. Simmer for 20-30 minutes or until desired thickness. If chili is not thickening as you like (I prefer chili thick enough to scoop with tortilla chips), mix 1 tbsp of flour in 1/4 c of milk and add to chili. Do not add flour directly to chili, or it will clump.
6. Spoon chili into bowl, top with cheese and Chobani. Eat with tortilla chips (Tostitos Scoops work great for this!).