Chunky Vegetarian Chili

• 1 Tablespoon Vegetable Oil
• 2 cups Chopped Onions
• 1/2 cups Chopped Yellow Pepper
• 1/2 cups Chopped Green Pepper
• 2 cloves Minced Garlic
• 1 Tablespoon Brown Sugar
• 1- 1/2 Tablespoon Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Oregano
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 2 cans 16 Oz. Stewed Tomatoes, Undrained
• 2 cans 15 Oz. Black Beans, Drained & Rinsed
• 1 can 15 Oz Kidney Beans, Drained & Rinsed
• 1 can 15 Oz Pinto Beans, Drained & Rinsed

1. Heat oil in dutch oven (or large pot) and saute onion, peppers and garlic until tender.
2. Add sugar, spices, tomatoes and beans.
3. Bring to a boil, then reduce and simmer for 30 minutes.
4. Serve with sour cream and grated cheese.
5. Freezes well.
6. Enjoy and pass the Beano!
7. (I like to serve chili with sour cream and grated cheddar cheese.
8. You can also add tortillas, chips, and if you need to make it non-vegetarian, it would be easy to stir in some ground beef or turkey.)

vegetable oil, onions, yellow pepper, green pepper, garlic, brown sugar, chili powder, ground cumin, oregano, salt, pepper, tomatoes, black beans, kidney beans, pinto beans

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/chunky-vegetarian-chili/ (may not work)