3 Bean Chili

I've adapted this recipe from Betty Crocker. (Side note, I hope you aren't judging whether to make recipes or not based only on the pictures. I am not very good at photographing food!)

Ingredients:

• 1 can (14 oz) vegetable broth
• 1 large onion, chopped (1 cup)
• 2 cloves garlic, finely chopped
  
• 2 cans diced tomatoes with green chili peppers
• 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
• 1 to 2 teaspoons chili powder (depending on how spicy you like your chili)
  
• 1 can (15 to 16 oz) red beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) purple hull beans, drained
• 2-3 c. frozen peas and corn
• 1/2 c. water
  
• 2 tablespoons chopped fresh cilantro or parsley
  

Directions:

1. In 4-quart Dutch oven or large stew pot, heat 1/4 cup of the broth to boiling over medium-high heat. Cook onion and garlic in broth about 5 minutes, stirring occasionally, until onion is tender.
2. Stir in remaining broth, tomatoes, oregano and chili powder. Heat to boiling; reduce heat to low. Cover; simmer 15 minutes, stirring occasionally.
3. Stir in the beans, corn, peas, and water. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Sprinkle with cilantro.

Serve with chips, rice, baked potatoes, or cornbread...whatever you like best with your chili!

Notes about this recipe:

1. I used 1 tsp of chili powder this time and it was still spicy, so next time I think I may do 1 can of tomatoes with chillies and 1 can without chillies. I think the extra spice may be coming from there.
2. If you use the exact recipe from Betty Crocker with kidney beans, garbanzo beans, and chili beans it will look more like the picture below.