Vegetable Chili

I found this recipe for veggie chili and it's really good. I substituted the basic diced tomatoes with diced canned tomatoes made for chili recipes. It added a nice flavor since it came mixed with tons of spices already. Enjoy!

Vegetable Chili
3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped
3 14 1/2-ounce cans diced tomatoes in juice
1 4-ounce can diced mild green chilies
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained
2 green bell peppers, cut into 1/2-inch pieces
1 10-ounce package frozen corn kernels

Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors. Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes. Season to taste with salt and pepper.

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/4420