1 tablespoon olive oil
2 cups chopped onion
1 chopped yellow bell pepper
1 chopped red bell pepper
1 chopped orange 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
1 (28-ounce) can diced 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
1 cup vegetable broth
Cook, stirring occasionally, until tender, about 5 minutes.
Add the sugar, chili powder, cumin, oregano, salt and pepper. Mix to combine. Add the tomatoes, beans, and broth.
Bring to a boil, cover, reduce heat, and simmer for 30 minutes.
A delicious, hearty, meatless meal in 40 minutes.
Serve with corn bread if desired.
I love the colors in this! Look at all those different tones!
The chili looked a little too chunky without the vegetable broth, but if you like it that way, feel free to omit the broth.