Rainbow Veggie Chili

Ingredients

• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 large onion
• 3 garlic cloves (minced)
• 1 dash olive oil or vegetable oil
• 1 (15 ounce) can dark red kidney beans
• 1 (15 ounce) can light kidney beans
• 1 (15 ounce) can navy beans (White Beans)
• 1 (15 ounce) can black beans
• 1 (15 ounce) can corn
• 1 (28 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 (1 ounce) packet chili seasoning mix (I prefer Mild McCormick Chili Seasoning)
• sour cream (to top chili (optional)
• cheddar cheese (to top chili) (optional)
• flour tortilla (to wrap chili) (optional) or tortilla chips (to dip with chili) (optional)

Directions

1. 1

   Dice peppers and onion. Saute peppers onion and garlic in small amount of olive oil until cooked (leave slightly crisp). Set aside.

2. 2

   Open beans and corn. Empty into strainer and rinse.

3. 3

   In large pot or crock pot, combine ALL ingrediants (except for optional topper and serving ingrediants). Simmer on low until heated and serve!

4. 4

   Serve in bowl, or wrap in tortilla.

5. 5

   **Recipe is vegan if not served with cheese or sour cream. Healthy, delicious, and full of protien!