Three Bean Vegetarian Chili
 
2 teaspoons vegetable oil
2 cups chopped green bell pepper
2 cups chopped red bell pepper
1 cup chopped onion
4 garlic cloves, pressed
1 tablespoon chili powder
3/4 teaspoon ground cumin
2 cans (14.5 ounces each) diced tomatoes, undrained
1 can (15.5 ounces) mild chili beans in sauce, undrained
1 can (15.5 ounces) pinto beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (7 ounces) whole kernel corn, drained
Toppings such as shredded cheddar cheese, sour cream and snipped fresh cilantro (optional)

1. Heat oil in Professional (4-qt.) Casserole over medium-high heat until hot. Add bell peppers, onion, garlic, chili powder and cumin; cook until vegetables are crisp-tender, about 5 minutes.

2. Add tomatoes, beans and corn to casserole; mix well. Bring to a boil; reduce heat and simmer, covered, 45 minutes, stirring occasionally.

3. Ladle chili into soup bowls. Serve with toppings, if desired.

Yield: Yield: 12 (1-cup) servings

Nutrients per serving: Calories 140, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 27 g, Protein 7 g, Sodium 540 mg, Fiber 8 g

Pampered Chef