3-Bean, 3-Alarm Chili

• 14 cup vegetable oil
• 2 green bell peppers, chopped
• 1 large onion, chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons chili powder
• stewed tomatoes
• 1 (14 1/2 ounce) can black beans, drained and rinsed
• 1 (14 1/2 ounce) can kidney beans, drained and rinsed
• 1 (14 1/2 ounce) can pinto beans, drained and rinsed
• 1 (4 ounce) candiced mild green chilies
• 12 cup canned vegetable broth
• 1 12 cups shredded monterey jack cheese

1. Heat the oil over medium heat in a large skillet.
2. Add the bell peppers, onion and garlic; cook until softened, about 5 minutes, stirring often.
3. Stir in the chili powder; cook 1 minute.
4. Stir in the stewed tomatoes, black beans, kidney beans, pinto beans, chiles and broth.
5. Simmer, uncovered, until thickened, about 10 minutes.
6. To serve, top with cheese.
7. Servings: 12.
8. Nutritional Information Per Serving:.
9. Calories 230; Total fat 10g; Saturated fat 3.5g; Cholesterol 15mg; Sodium 650mg; Carbohydrate 27g; Fiber 8g; Protein 10g.

vegetable oil, green bell peppers, onion, garlic, chili powder, tomatoes, black beans, kidney beans, pinto beans, green chilies, vegetable broth, shredded monterey jack cheese

Taken from www.food.com/recipe/3-bean-3-alarm-chili-438703 (may not work)