Three Bean Vegetarian Chili

By á-47981

Ingredients

• 2 tsp. vegetable oil
• 2 cups coped green bell pepper
• 2 cup chopped red bell pepper
• 1 cup chopped onion
• 4 garlic clove, pressed
• 1 TBLS. chili powder
• 3/4 tp. ground cumin
• 2 can (14.5 oz. each)diced tomatoes, undrained or use 3 cans (10 oz. each) Rotel, undrained
• 1 can (15.5 oz.) mild chili beans in sauce. undrained
• 1 can (15.5 oz.) pinto beans, drained and rinsed
• 1 can (15 oz.) black bean, drained and rinsed
• 1 can (7 oz. )whole kernel corn, drained
• Toppings such as shredded cheddar cheese, sour cream and snipped fresh cilantro (optional)

Preparation

Step 1

1. Heat oil in Dutch oven pan over medium-high heat 1-3 minutes or until simmering. Add bell peppers, onion, garlic, chili powder and cumin. Cook until vegetables are crisp-tender, about 5 minutes.

2. Add tomatoes (or Rotel), beans and corn and mix well. Bring to a boil, reduce heat and simmer, covered, 45 minutes, stirring occasionally.

3. Ladle chili into soup bowl and serve with toppings, if desired.