Vegetarian Bean Chili

 Kitchen Basics

1 tbsp. olive oil

1 each red and green bell pepper, coarsely chopped

½ cup chopped onion

1 clove garlic, finely chopped

2 cans (14 ½ oz. each) no salt added diced tomatoes, drained

1 can (15 oz.) kidney beans, drained and rinsed

1 can (15 oz.) white beans, drained and rinsed

1 cup unsalted vegetable stock

2 tbsp. tomato paste

2 tsp. chili powder

1 tsp. Mexican oregano leaves

½ tsp. ground cumin

HEAT oil in large saucepan on medium heat. Add bell peppers, onion and garlic; cook and stir 8 to 10 minutes or until tender.

STIR in remaining ingredients. 

You gotta love chili for begin as beautiful as it is tasty.

Bring to boil. Reduce heat to medium-low; simmer 10 to 15 minutes, stirring occasionally.

Look at all those beans!

My Rating: 4/5 "Wonderfully flavorful. It's filling, too; you really don't miss having the meat in there. Sometimes too much seasoning is too much, but in this case it makes the dish just exactly flavorful enough."