Three Bean Vegetarian Chili

By kelsa94

Ingredients

• 2 teaspoons (10 mL) vegetable oil
• 2 cups (500 mL) chopped green bell pepper
• 2 cups (500 mL) chopped red bell pepper
• 1 cup (250 mL) chopped onion
• 4 garlic cloves, pressed
• 1 tablespoon (15 mL) chili powder
• 3/4 teaspoon (4 mL) ground cumin
• 2 cans (14.5 ounces/450 g each) diced tomatoes, undrained
• 1 can (15.5 ounces/450 g) mild chili beans in sauce, undrained
• 1 can (15.5 ounces/450 g) pinto beans, drained and rinsed
• 1 can (15 ounces/450 g) black beans, drained and rinsed
• 1 can (7 ounces/200 g) whole kernel corn, drained
• Add optional toppings as desired, such as shredded cheddar cheese, sour cream, and snipped fresh cilantro

Details

Adapted from pamperedchef.com

Preparation

Step 1

Heat the oil in a Rockcrok Dutch Oven over medium-high heat 1-3 minutes or until it shimmers. Add the bell peppers, onion, garlic, chili powder, and cumin; cook until the vegetables are crisp-tender, about 5 minutes.

Add tomatoes, beans and corn; mix well. Bring to a boil; reduce heat and simmer, covered, 45 minutes, stirring occasionally.

Ladle the chili into soup bowls. Serve with toppings, if desired.