Veggie Chili (originally from Cooking Light)
1 Tbsp. olive oil
2 cups chopped onion
1/2 cup chopped yellow pepper
1/2 cup chopped green pepper
2 garlic cloves, minced
1 Tbsp. brown sugar
1 1/2 Tbsp. chili powder ( I add a bit more)
1 tsp. ground cumin ( I add a bit more)
1 tsp. dried oregano
1/4 tsp. salt
1/2 tsp. black pepper
2 cans (16 oz.) stewed tomatoes
2 cans (15 oz.) black beans, rinsed and drained
1 can(15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) pinto beans, rinsed and drained
Heat oil in Dutch oven over med-high heat. Add veggies and saute for 5 minutes. Add brown sugar and rest of ingredients. I like spicy food, so add more seasonings. Bring to a boil. Reduce heat and simmer for at least 30 minutes.
Serve topped with cheese of your choice, chunks of avocado (salted, and sprinkled with lime juice), and tortilla chips.
It's game time!