Chunky Vegetarian Chili

This is a great way to get kids to eat fiber-rich foods. It can be taken
on camping trips, and in school lunches in a thermos.

Yield 8 servings (serving size: 1 cup)

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 #10 cans stewed tomatoes, undrained
2 #10 can black beans, rinsed and drained
1 #10 can kidney beans, rinsed and drained
1 #10 can pinto beans, rinsed and drained

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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