Three-Bean Vegetarian Chili

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 (14.5-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium heat. When the oil is hot, add the onion, garlic, and bell peppers. Cook for about 5 minutes, or until the vegetables are soft.
2. Add the chili powder, cumin, oregano, and cayenne pepper to the pot and stir to combine. Cook for 1 minute.
3. Add the diced tomatoes, black beans, kidney beans, pinto beans, and corn to the pot. Stir to combine. Increase the heat to high and bring the chili to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes.
4. Taste the chili and add salt and pepper, if desired. Serve with warm, crusty bread.

Interesting Facts

• Chili is a great way to get plenty of protein and fiber in one meal.
• This chili recipe is vegan, but can also be made with ground beef or turkey.
• This chili freezes well and can be stored in the freezer for up to 3 months.