Vegetarian Chili

We just got home after a month on vacation, where we ate all but perhaps 10 meals out.  Needless to say, we are both ready for some home cooking again.  This chili is easy, and stuffed full of veggies to help kick off our return to healthy eating.

1T Olive Oil
1 large onion
2 cloves garlic
2 bell peppers
2 28 oz cans dices tomatoes
1 12 oz can black beans, drained and rinsed
1t chili powder
1t oregano
1t parsley
1/2t cumin
1/2t paprika
1T brown sugar
1/4t cayenne pepper
salt and pepper to taste

Heat olive oil in large pot and cook onions until soft.  Add garlic and peppers and cook for another 3 to 5 minutes.  Add the rest of the ingredients and simmer for 40 minutes to an hour.  I like to top the chili with fresh cilantro and grated cheese (omit the cheese for vegan chili).

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