Chunky Vegetarian Chili (Cooking Light Annual Recipes 2004 - Cooking Light)

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

"This is a great way to get kids to eat fiber-rich foods. We take it on camping trips, and my son even take it for school lunches." - Denice French, Redmond, Washington

Ingredients

• 1 tablespoon vegetable oil
• 2 cups chopped onion
• 1/2 cup chopped yellow bell pepper
• 1/2 cup chopped green bell pepper
• 2 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 (16-ounce) cans stewed tomatoes, undrained
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can pinto beans, rinsed and drained

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender.
3. Add chili powder and remaining ingredients; bring to a boil.
4. Reduce heat, and simmer 30 minutes.

Yield: 8 servings (serving size: 1 cup)