Winter Chili

Nothing says winter is coming quite like a big bowl of chili. I've blogged before about my search for the perfect vegetarian chili. So when my husband's co-worker passed along this recipe, we were obliged to try it.

We followed this recipe, with a few tweaks. Only one can of black beans (out of necessity... it was all we had), one can of tomatoes was with chipotle peppers to add a smokey kick, and red pepper instead of green.

Unfortunately there's no picture, because sometimes when something's good I just gobble it up. But that's a good sign, I swear.

Ingredients

• 1  tablespoon  vegetable oil
• 2  cups  chopped onion
• 1/2  cup  chopped yellow bell pepper
• 1/2  cup  chopped green bell pepper
• 2  garlic cloves, minced
• 1  tablespoon  brown sugar
• 1 1/2  tablespoons  chili powder
• 1  teaspoon  ground cumin
• 1  teaspoon  dried oregano
• 1/2  teaspoon  salt
• 1/2  teaspoon  black pepper
• 2  (16-ounce) cans stewed tomatoes, undrained
• 2  (15-ounce) cans black beans, rinsed and drained
• 1  (15-ounce) can kidney beans, rinsed and drained
• 1  (15-ounce) can pinto beans, rinsed and drained

Preparation

Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.