Vegetarian Bean Chili

1Tbsp. vegetable oil
2 onions, chopped fine
1 red bell pepper, stemmed, seeded, and chopped
¼ C. chili powder
1 Tbsp. cumin
6 garlic cloves, minced
3 (14.5 ounce) cans diced tomatoes
1 C. water
salt
4 (15.5 ounce) cans beans, rinsed (we use a mix of red kidney, pinto, and black beans)
½ C. chopped cilantro

1. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onions, bell pepper, chili powder, and cumin. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for 15 seconds. Stir in the tomatoes with their juice, water, chilies, and ½ tsp. salt. Bring to a simmer, cover, and cook for 30 minutes.
2. Add the beans and continue to simmer, uncovered, until the chili is slightly thickened, about 30 minutes. Stir in the cilantro and season with salt and pepper to taste before serving.

We like to serve this over baked potatoes topped with steamed broccoli.