Vegetarian Chili

Vegetarian Chili

1 tablespoon canola/vegetable oil

1 medium onion, chopped

1 medium green bell pepper, chopped

2 jalapeno chili peppers, seeded and chopped

2 cloves garlic, finely chopped

1 can (28-oz) diced tomatoes (used one 15 oz can regular and one rotel)

1 15-oz can garbanzo beans, rinsed

1 cup water

4 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon coarse salt

In large pot, heat oil over medium heat. Add onion, bell pepper, chili peppers and garlic; cook and stir 5 minutes until softened.

Add tomatoes, beans, water, chili powder, cumin and salt. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 25 minutes until thickened. Top with you favorite chili toppings. I added some monterrey jack cheese.