Three-Bean Vegetarian Chili

Ingredients and Weight:

• 1 tablespoon olive oil
• 1 large onion, chopped (about 1 1/2 cups)
• 1 large green bell pepper, chopped (about 1 cup)
• 1 large red bell pepper, chopped (about 1 cup)
• 4 cloves garlic, minced (about 2 tablespoons)
• 2 (15-ounce) cans black beans, rinsed and drained
• 2 (15-ounce) cans kidney beans, rinsed and drained
• 2 (15-ounce) cans pinto beans, rinsed and drained
• 2 (15-ounce) cans tomato sauce (28 ounces total)
• 2 (15-ounce) cans diced tomatoes (28 ounces total)
• 1 (12-ounce) bottle dark beer (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 45-60 minutes

Difficulty Level:

• 2 (out of 5)

Preparation Method Steps:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, green bell pepper, red bell pepper, and garlic. Cook until softened, about 5 minutes.
3. Add the black beans, kidney beans, pinto beans, tomato sauce, diced tomatoes, beer (if using), cumin, chili powder, oregano, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer until the chili has thickened and the beans are tender, about 45-60 minutes.
5. Taste and adjust seasonings as desired.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 600mg
• Carbohydrates: 45g
• Dietary Fiber: 10g
• Protein: 15g

Dish Characteristics:

• Hearty and flavorful
• Packed with vegetables and beans
• Suitable for vegetarian diets
• Easy to customize with your preferred toppings

User Comments:

• "This chili is so delicious and satisfying. I love the mix of beans and vegetables."
• "The perfect comfort food on a cold night. I especially love it topped with shredded cheddar cheese."
• "I made this chili for my family and it was a hit. Even my meat-loving husband enjoyed it."

Special Precautions and Tips:

• For a spicier chili, add more chili powder or a diced jalapeño pepper.
• To make the chili ahead of time, cook it completely and then refrigerate for up to 3 days. Reheat over medium heat before serving.
• Serve with your favorite toppings, such as sour cream, shredded cheese, chopped cilantro, and diced avocado.