Vegetarian Bean And Vegetable Chili

• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 large sweet red pepper, chopped
• 3 medium carrots, thinly sliced
• 6 garlic cloves, minced
• 2 tablespoons olive oil
• 1 can (28 ounces) crushed tomatoes, undrained
• 1 can (16 ounces) hominy, rinsed and drained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 2 cups water
• 1 can (8 ounces) tomato paste
• 3 tablespoons chili powder
• 2 tablespoons Worcestershire sauce
• 1 tablespoon ground cumin
• 2 teaspoons dried thyme
• 2 teaspoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. In a Dutch oven or soup kettle, saute the onion, peppers, carrots and garlic in oil for 15 minutes or until vegetables are tender.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.

onion, green pepper, sweet red pepper, carrots, garlic, olive oil, tomatoes, hominy, kidney beans, pinto beans, garbanzo beans, water, tomato paste, chili powder, worcestershire sauce, ground cumin, thyme, parsley flakes, salt, pepper

Taken from www.tasteofhome.com/recipes/vegetarian-bean-and-vegetable-chili/ (may not work)