Dinner: Vegetarian Bean and Vegetable Chili Recipe

Ingredients

1 large onion, chopped
1 large green pepper, chopped
1 large sweet red pepper, chopped
3 medium carrots, thinly sliced
6 garlic cloves, minced
2 tablespoons olive oil
1 can (28 ounces) crushed tomatoes, undrained
1 can (16 ounces) hominy, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups water
1 can (8 ounces) tomato paste
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

In a Dutch oven or soup kettle, saute the onion, peppers, carrots and garlic in oil for 15 minutes or until vegetables are tender.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.

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