Vegetarian Chili

1 T vegetable oil
2 cloves garlic, minced
1 medium yellow onion, coarsely chopped
1 green bell pepper, coarsely chopped
28 oz canned diced tomatoes
15 oz can tomato sauce
1 tsp ground oregano
1 tsp ground cumin
1 Tbsp chili powder
1 - 15 oz can Black Beans, undrained
1 - 15 oz can Pinto Beans, undrained (with jalapeno peppers)
1 - 15 oz can Garbanzo Beans, drained
1 - 15 oz can Kidney Beans, drained
1 - 15 oz can Baked Beans, undrained

• Heat oil in a large kettle; add garlic, onion and bell pepper; saute over medium-high heat, until vegetables are crisp-tender.
  
• Add tomatoes, seasonings, and beans; stir well to combine.
  
• Cover and simmer 30 minutes; spoon into bowls and garnish with shredded cheese and sour cream if desired.

Serves 8