Veggie Chili


Invite a crowd and make this chili. The base is pinto, black beans and kidney beans, but it doesn’t stop there. Lots  of spices like cumin and oregano and chili powder. There ‘s brown sugar, bell peppers and tomatoes. You get the idea – YUMMY!


  • 1  tablespoon extra virgin olive oil
  • 2  cups chopped onion
  • 1/2 yellow bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 3 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
  • 1/4 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.