Three Bean Vegetarian Chili

Ingredients

• 2 teaspoons vegetable oil
• 2 cups chopped green bell pepper
• 2 cups chopped red bell pepper
• 1 cup chopped onion
• 4 garlic cloves, pressed
• 1 tablespoon chili powder
• 3/4 teaspoon ground cumin
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 (15.5 ounce) can mild chili beans in sauce, undrained
• 1 (15.5 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (7 ounce) can) whole kernel corn, drained
• Toppings such as shredded cheddar cheese, sour cream and snipped fresh cilantro (optional)
  

Instructions

1. Heat oil in Professional (4-quart) Casserole over medium-high heat until hot. Add bell peppers, onion, garlic, chili powder and cumin; cook until vegetables are crisp-tender, about 5 minutes.
2. Add tomatoes, beans and corn to casserole; mix well. Bring to a boil; reduce heat and simmer, covered, 45 minutes, stirring occasionally.
3. Ladle chili into soup bowls.
4. Serve with toppings, if desired.

Yield: 12 (1-cup) servings

Nutrients per serving: Calories 140, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 27 g, Protein 7 g, Sodium 540 mg, Fiber 8 g

Recipe credit: Pampered Chef