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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This vegetable chili recipe is a great way to get kids to eat fiber-rich foods. It can be taken on camping trips or packed in a thermos for school lunches. Ingredients:
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 |
Directions:
1. 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.
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