Chunky Vegetarian Chili

Long ago I posted a vegetarian chili recipe, but I tried this one today and liked it just as well.  They're just different.  This one's a little sweet, and - as the title states - chunky.  I'm not sure any men in your family will even notice it's meatless.  Taken right from the "Cooking Light" website.  It pairs perfectly with the cornbread I'll post next.

1 Tab. olive oil
2 c. chopped onion
1-2 c. chopped bell pepper (can use a mix of colors)
2 garlic cloves, minced
1 Tab. brown sugar
1 1/2 Tab. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
2 (16 oz.) cans stewed tomatoes, undrained
4 (15 oz.) cans beans, drained and rinsed (A mix of kidney, pinto and black is best.)

Heat the oil in a Dutch oven or large pot over medium-high heat.  Saute onion until soft.  Add onion, bell pepper and garlic.  Saute until tender (about 5 min.).  Add sugar and remaining ingredients, and bring to a boil.  Reduce heat and simmer 30 minutes.  Optional toppings: cheese, avocado or sour cream.