With a parent’s help, finely chop the onion, peppers and garlic. In a large pot on medium heat, sauté the onion, peppers and garlic in vegetable oil for five minutes, stirring occasionally. Add vegetable broth, tomatoes, black beans, cumin and salt; stir together. When bubbly, mix in the refried beans. Then, simmer your chili over low heat for 10 minutes. Top with shredded cheese, a spoonful of sour cream and crushed tortilla chips. It serves four!