(Grilled or Not Grilled) Vegetable Chili

I adapted this from Rachel Ray's "Big Orange Book." It turned out SO DELICIOUS and just the right amount of spicy. This is a great dish for a chilly day. Here's the altered version of her recipe:

Ingredients:
2 diced zuchinni
1/2 large red bell pepper, diced
1/2 large yellow bell pepper, diced
2 large portabella mushrooms, diced
1 red onion, diced
some extra virgin olive oil
salt and pepper
equivalent of 2 garlic cloves minced
1/2 teeny can of jalapeno peppers
15 oz can of black beans
2 tbsp chili powder
2 tsp sweet smoked paprika
3 tbsp tomato paste
1 cup beer (if you're gluten free, hard cider would probably work as a substitute)
2 cups vegetable broth
juice of 1 lime
handful of fresh cilantro leaves, shredded
tortilla chips for crumbling on top
shredded cheese to add on top (optional)

Directions: Saute diced vegetables in extra virgin olive oil until they're tender. Add the garlic and jalapenos and cook for 2-3 min. Add the beans, chili powder, paprika, salt, pepper, and tomato paste. Cook for 2 minutes. Stir in the beer for 30 seconds. Stir in the vegetable broth and simmer for a few minutes. Stir in the lime juice and cilantro. Serve with the crumbled tortilla chips and (if you're not vegan) cheesy goodness on top.