Use an extra-large pan, and double the recipe. Freeze extra chili in small serving size containers. This is a great meatless recipe! Try to have several meatless meals each week.
1 tablespoon vegetable oil
2 cups chopped onion
½ cup chopped green bell pepper
½ cup chopped yellow bell pepper
2 cloves garlic, minced
1 tablespoon brown sugar
1½ tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
2 cans stewed tomatoes, undrained
2 cans black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
Heat the oil in a large pan over medium high heat. Add onions, bell peppers, and garlic. Sauté them until tender. Add all remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat, cover, and simmer for 30 minutes.
Makes 8 servings
Serving size – 1 cup
Recipe adapted from: MyRecipes.com
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