Three bean chili (recipe and photos)

I was just cleaning out my cupboard, and didnt want to get rid of those that I had just found, of pinto beans, black beans and kidney beans, as well as vegetable broth. I was like "Oh right, I did buy them when I thought I'd go vegetarian!" That didn't happen, thro. I like chicken and lamb too much....
Nevertheless, I thought maybe I can make chili with all that... vegetarian, that is. :)
1/4 cup virgin olive oil
2 green bell peppers, chopped
1 large onion, chopped
3 garlic cloves, chopped
2 tablespoon chili powder
1 can, pinto beans, drained and rinsed.
1 can, black beans, drained and rinsed.
1 can kidney beans, drained and rinsed.
1 can (4 oz) green chiles, drained.
3 cans of stewed tomatoes
3/4 cup vegetable broth

Put in a large pot (soup size), the virgin oil in medium-high heat over the stove. Add peppers, onion and garlic- stir in. Heat for five minutes, or until softened.





Meanwhile while the peppers and onion are cooking, drain and rinse the beans. The colors are beautiful!

Add the chili powder, mix with the vegetables, for a minute. Lower the heat to medium. Add tomatoes, beans, chiles and broth. Let it simmer for 10-15 minutes.

12 servings. You can freeze it, good up to six months.
I tend to add some shredded cheddar or colby jack to the chili in my bowl.

Enjoy!