A Little Chilly - Vegetarian Three Bean Chili

It has been quite chilly here in CT.  I am craving anything warm.  The fireplace, soup, tea anything to keep me toasty and warm!  Recently on a very chilly night, my mom made some delicious chili!  Chili is perfect for when it's chilly outside.  Ok... I'll stop!  But here's the recipe.  It's vegetarian and I added some sour cream and fresh cilantro on top.  Absolutely delicious!  What's your favorite recipe to make in the winter?

Ingredients

• 2 tablespoons vegetable oil
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 1 small jalapeno, minced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin*
• 1 28 ounce can  crushed tomatoes
• 1 28 ounce can  chickpeas, rinsed
• 1 15 1/2 ounce can  black beans, rinsed
• 1 15 1/2 ounce can  pinto beans, rinsed
• 1/4 cup sour cream
• Chopped fresh cilantro

Directions

1. In a medium saucepan, heat the oil over medium. Add the bell pepper, onion, jalapeno and garlic. Season with salt and pepper and cook, stirring often, until the vegetables soften, about 5 minutes. Add the tomato paste, chili powder and cumin. Cook, stirring often, until fragrant, about 2 minutes. Stir in the tomatoes, chickpeas, black beans, pinto beans and 1/2 cup water and bring to a boil; reduce the heat to medium. Simmer, stirring occasionally, until the chili thickens, 20 to 25 minutes; season.
2. Divide the chili among bowls. Garnish with the sour cream and cilantro.

Recipe via Everyday Rachel Ray

*We left out the cumin, not a fan of it!