Veggie Chili


I love chili because you can really customize it to what you want. I posted a two-bean chili recipe before. This one is full of veggies (you can add meat if you like!). I always love my chili with fritos, cheese, onions, and sour cream. YUM!

Veggie Chili

Makes 8 (1-cup) servings


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 cannellini beans, rinsed and drained (or you can used 1 cup of white beans, here)


Mexican cheese blend

Chopped Onions

Sour Cream


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.

Recipe by The Comfort of Cooking


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