Vegetarian Chili

1 medium onion, 1/2 inch diced
1 red pepper, 1/2 inch diced
1 yellow pepper, 1/2 inch diced
3 ounces olive oil
1 tablespoon chopped garlic
7 tablespoons chili powder
2 cups sliced mushrooms
26 fluid ounces diced tomatoes in juice/no salt added
1 tablespoon onion powder
1 tablespoon garlic powder
1 1/2 tablespoons salt
1 tablespoon ground cumin
1 tablespoon whole oregano
2 cups corn (frozen)
1cup garbanzo beans, cooked if not canned
1 cup kidney beans, cooked if not canned
1 cup great northern white beans, cooked if not canned

Directions:

1. Place peppers, onions, garlic, oil and 5 tablespoons of chili powder in a 5 quart heavy-bottomed soup pot and cook over medium high heat stirring every minute or so with a sturdy wooden spoon. The bottom of the pot will gradually develop caramelization. Do not scortch or burn. Continue to scrape the brown on the bottom of the pot after carmalelization develops. Lower heat if necessary.

2. After approximately 10-15 minutes and onions become slightly translucent, add mushrooms. After all mushrooms are coated, add tomatoes add the additional chili powder and the other powders, spices and herbs.

3. Simmer approximately 10-15 minutes, sitrring the bottom of the pot to prevent sticking and burning, and taste. Adjust seasonings to your taste. Add corn and beans. Bring back to a boil.

4. Lower heat and simmer for additional 30 minutes or so, until you're ready to serve.

Number of Servings: 6

Recipe submitted by SparkPeople user LAHAAN.