4 sweet red bell peppers (or 2 red and 2 yellow), diced
2 large sweet onions (such as Vidalia), diced
4 cloves garlic, minced
2 Tbsp. olive oil
1 can (15 oz) vegetable broth
2 large cans (28 oz each) crushed tomatoes
2 cans (15 oz each) black beans, drained
2 cans (15 oz each) kidney beans, drained
1 can (15 oz) fat free spicy refried beans (can substitute regular)
chili powder to taste (1 tsp to 2 Tbsp or more)
In a stockpot or dutch oven, heat oil and add onions, peppers, and garlic. Stir until soft and onions are translucent. Add remaining ingredients and bring to a low boil, stirring constantly. Add chili powder gradually until desired heat is achieved. Remove from heat and serve. If desired, top each serving with shredded low fat cheddar cheese and fresh diced onions.
Tastes better the second day, and it freezes well. Variation: add minced chipotle pepper or dried chipotle powder for smoky flavor.
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