• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 T vegetable oil
  • 2 C chopped ionion
  • 1/2 C chopped yellow bell pepper
  • 1/2 C chopped red bell pepper
  • 2 garlic cloves, minced
  • 1 T brown sugar
  • 1 1/2 T chili powder
  • 1 t ground cumin
  • 1 t dried oregano
  • 1/2 t salt
  • 1/2 t black pepper
  • 2 cans stewed tomatoes, undrained
  • 2 cans black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained


  • Heat the oil in a heavy pan/pot over medium high heat. Add onion, bell peppers, and garlic. Saute for 5 minutes or until tender. Add sugar and remaining ingredients, bring to boil. Reduce heat and simmer for 30 minutes.
  • It's very good with sour cream and cheese. It's even better reheated the next day (although it usually doesn't last too long!)


This comes out of the Dec 2003 Cooking Light magazine. I've made it several times and it's always tasty.

Categories: Beans  Chili  Dinner  Main Dish  Vegetarian 

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