Vegetarian Chili

I made some fantastic vegetarian chili last night and just thought I should share the recipe. It is originally from Cooking Light magazine. Aside from a little prep work it was relatively quick and easy to make.

Chunky Vegetarian Chili
Makes 8 servings (serving size 1 cup)

1 tbsp 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 tbsp brown sugar
1 1/2 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
2 (16 oz) cans stewed tomatoes, undrained
2 (15 oz) cans black beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained

Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; saute 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat and simmer 30 minutes.