Tasty Vegetarian Chili

I'm not usually a huge fan of chili but this one is pretty good. A few notes: I tend to like my food more on the mild side so I only use one tablespoon of chili powder and I like my vegetables best if they are small enough that I can't recognize them as actual vegetables unless viewed under a microscope so I tend to chop the pepper and onion pretty small. I have also found that I like the chili a little bit more moist than this recipe turns out so I just add in a small amount of water (approximately 1/8 cup to 1 cup chili) into my individual bowl before I eat. That way people can choose the amount of liquid they want with their chili. I eat this plain, but it would probably also be good with a little bit of shredded mozzarella sprinkled on top and melted, or sour cream.

1 tablespoon vegetable oil
1 chopped bell pepper (3/4 to 1 cup)
1/2 chopped onion (about 1/2 cup)
1 (15 or 16 ounce) can of 50% less sodium garbanzo beans
1 (15 or 16 ounce) can of cannellini beans (white kidney beans)
1 (29 ounce) can of gold hominy
1 to 2 tablespoons of chili powder (depending on how spicy you like it)
1 (14.5 ounce) can of fire roasted diced tomatoes
1 (15 ounce) can of tomato sauce
1 tablespoon brown sugar

Heat the vegetable oil in a large pot over medium high heat. Add the onion and bell pepper and cook until tender, about 4 or 5 minutes. Drain and rinse well both beans and the hominy and add it to the pot along with the chili powder. Stir and cook about 2 minutes. Stir in the tomato sauce and roasted tomatoes (undrained); add the brown sugar and stir. Bring the chili to boiling then reduce the heat, cover the pot and let it simmer 25 minutes. Stir occasionally. Serve warm. This recipe makes enough for about 4 servings.