recipe I love

Here's a recipe I've been making a lot lately. We first had it at a USA vs. Canada hockey- watching party earlier this year. I made it three times during Lent, and loved it! My whole family loves it. It's not too spicy for the kids, which is nice. They love the bell peppers. I've been adding some corn to it, which makes it all the more beautiful. We even used some leftovers in burritos as part of the filling.

For the non-vegan version, I have been thinking about adding grilled chicken chunks to it. So easy, and so good.



Chunky Vegetarian Chili (From Cooking Light)

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 pinto beans, rinsed and drained

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.