Three Bean Vegetarian Chili

Name: Three Bean Vegetarian Chili
Yield: 12 servings of 1 cup (250 mL)
Ingredients: 2 teaspoons (10 mL) vegetable oil; 2 cups (500 mL) chopped green bell pepper; 2 cups (500 mL) chopped red bell pepper; 1 cup (250 mL) chopped onion; 4 garlic cloves, pressed; 1 tablespoon (15 mL) chili powder; ¾ teaspoon (4 mL) ground cumin; 2 cans (14.5 oz or 796 mL each) diced tomatoes, undrained; 1 can (15.5 oz or 398 mL) mild chili beans in sauce, undrained; 1 can (15.5 oz or 398 mL) pinto beans, drained and rinsed; 1 can (15 oz or 398 mL) black beans, drained and rinsed; 1 can (7 oz or 341 mL) whole kernel corn, drained; Add optional toppings, as desired, such as shredded cheddar cheese, sour cream, and snipped fresh cilantro

Ingredients

2 teaspoons (10 mL) vegetable oil
2 cups (500 mL) chopped green bell pepper
2 cups (500 mL) chopped red bell pepper
1 cup (250 mL) chopped onion
4 garlic cloves, pressed
1 tablespoon (15 mL) chili powder
¾ teaspoon (4 mL) ground cumin
2 cans (14.5 oz or 796 mL each) diced tomatoes, undrained
1 can (15.5 oz or 398 mL) mild chili beans in sauce, undrained
1 can (15.5 oz or 398 mL) pinto beans, drained and rinsed
1 can (15 oz or 398 mL) black beans, drained and rinsed
1 can (7 oz or 341 mL) whole kernel corn, drained
Add optional toppings, as desired, such as shredded cheddar cheese, sour cream, and snipped fresh cilantro

Directions

Heat the oil in a Rockcrok Dutch Oven over medium-high heat 1-3 minutes or until it shimmers. Add the bell peppers, onion, garlic, chili powder, and cumin; cook until the vegetables are crisp-tender, about 5 minutes.
Add the tomatoes, beans, and corn; mix well. Bring to a boil, then reduce the heat and simmer, covered, for 45 minutes, stirring occasionally.
Ladle the chili into soup bowls. Serve with toppings, if desired.