Vegetable Chili

10-12 Servings

Ingredients:

3 tablespoons olive oil

1 large onion, coarsely chopped

6 cloves garlic, chopped

4 -14.5 cans diced tomatoes in juice

1 - 4 ounce can diced green chilies

1 tablespoon ground cumin

1 tablespoon dried oregano

3 tablespoons chili powder

1 - 15.5 ounce can dark red kidney bean, drained

1 - 15 ounce can black beans, drained

1 - 15.5 ounce can Lima (butter beans), drained

1 green bell pepper cut into 1/2-inch pieces

1 yellow bell pepper cut into 1/2-inch pieces

1 - 10 ounce package frozen corn kernels

Salt, pepper and hot sauce to taste

Heat oil in a large heavy pot over medium high heat.

Add onion and garlic and cook for 5 minutes.

Add tomatoes with juices, green chilies, cumin, oregano and chili powder.

Cook for about 10 minutes. Add beans, green pepper, yellow pepper and corn.

Reduce heat to medium low and simmer until chili is thick, about 35 minutes.

Stir occasionally.

Season to taste with salt, pepper and hot sauce.