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Spicy Vegetarian Chili
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Description
Serve with tortilla chips or cornbread.
Ingredients
- 1 Tablespoon Olive Oil
- 1 whole Onion, Diced
- 1 whole Green Pepper, Stem And Seeds Removed, Chopped
- 1 whole Yellow Pepper, Stem And Seeds Removed, Chopped
- 2 cloves Garlic, Minced
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Chili Powder
- 1 teaspoon Ground Cumin
- 2 teaspoons Dried Oregano
- 1 teaspoon Garlic Powder
- 2 Tablespoons Worcestershire Sauce
- 2 cups Vegetable Broth
- 1 can Crushed Tomatoes, 28 Oz. Can
- 1 can (28 Oz. Size) Diced Tomatoes
- 1 can Black Beans, Drained And Rinsed (15 Oz. Can)
- 1 can Pinto Beans, Drained And Rinsed (15 Oz Can)
- 1 can Kidney Beans, Drained And Rinsed (15 Oz Can)
- 1 can Chopped Green Chilies (4 Oz Can)
- Salt And Pepper, to taste
Preparation
Heat the oil in a large Dutch oven over medium-high heat. Add the onion, peppers and garlic. Saute over medium-high heat until the vegetables are soft. Add the garlic and cook for another minute. Add the seasonings and stir to coat evenly. Add all of the remaining ingredients and stir to combine.
Simmer at least an hour or until thickened to your liking, stirring every 20-30 minutes. The longer you simmer, the better it tastes. Add salt and pepper to taste while simmering.
Serve with shredded pepper jack cheese.
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