Three Bean Vegetarian Chili

Does anyone else feel like the time change kicked their butt?  While it's been great to feel like I've gotten to sleep in every day, the nights have been a complete drag.  I've barely managed to walk B and eat dinner before half way falling asleep on the couch.  Thankfully, I have had plenty of leftover chili to eat after making a big batch early this week.

I've previously mentioned my love of soups and my search for more vegetarian soup options. This is more of an old favorite, but it is vegetarian and delicious. I've always associated chili with football and cold weather, making this the perfect time of the year to whip some up.  This recipe is very simple and can easily be customized to your preferred amount of spice.  The chopped chili peppers really don't have too much of a kick once cooked down and the listed recipe is pretty mild as is.  If you'd like more of a spice try adding a little more chili powder or throwing in some red pepper flakes.

Vegetarian Three Bean Chili
Makes 8-10 servings

Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients:
2 tablespoons extra virgin olive oil

1 large white onion, chopped

2 cloves garlic, crushed

1 medium green bell pepper, chopped

2 chili peppers, finely chopped

1 large (28 oz.) can crushed tomatoes

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can pinto beans, rinsed and drained

1 (15 oz.) can kidney beans, rinsed and drained

3 ½ cups water

1 tablespoons chili powder
½ tablespoons cumin
½ tablespoons dried oregano

½ tablespoons seasoned salt
½ tablespoons sugar

Directions

1. In a stock pot, saute the olive oil, onion, garlic and peppers on medium heat until slightly cooked, stirring often 3-5 minutes.
2. Add the remaining ingredients and bring to a boil. 
3. Reduce heat to a simmer and cover.  Cook for 30-45 minutes.

Easy as pie. All that's left to do is to throw some cheese on top and enjoy!