Three Bean Chili

Since it is cold enough here to freeze your nose hairs, I decided to make this favorite chili of mine.  It all goes back to when I was a senior in high school.  I attended this really cool summer camp on Lake Michigan with campers from all over the world.  It was a neat experience, let me tell you.  (I still have one special friend who I still send Christmas cards to.)  But typical of Michigan, mother nature decided to throw in a week of fallish weather.  Since I hadn't packed too many warm items to wear, I hit the soup bar almost every day.  They had a vegetarian 3 Bean Chili with zucchini in that I really, really liked. 

Years later, I was flipping through a Family Circle magazine and came across a similar recipe.  BTW, found this picture on the Internet since I forgot to take my own...we are going to call it close enough!  LOL

Here is my version of that:

3 Bean Chili

1 can red kidney beans, drained and rinsed

1 can black beans,drained and rinsed

1 can northern beans, drained and rinsed

2 cans (28 ounces each) of petite diced tomatoes

1/4 c ketchup

2 diced zucchini, small

1 diced onion, medium

2 sweet bell peppers, chopped

2 garlic cloves, chopped

2 TBSP chili powder, 3 if you like it hot

1 TBSP EVOO

1/2 tsp oregano

Cheddar cheese and sour cream for garnish

In a large stock pot, saute olive oil, garlic, chili powder, and onions for 3 minutes.  Add peppers and zucchini and continue to saute for 5 minutes.  Stir in tomatoes, ketchup, and oregano.  Cook for 8 minutes over medium heat.  Stir in the beans.  Cover pot and cook for 3 minutes.  Garnish if desired. 

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If you are by chance following the NEW Weight Watchers Points Plus program, it is 8 points for 2 and 1/2 ladles of this soup, without the garnish.