CHUNKY VEGETARIAN CHILI

 

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Backstory

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

Ingredients

  • 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

Directions

  • 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!)

Categories: Beans  Chili  Dinner  Main Dish  Vegetarian 
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