California Vegetarian Chili

1 Tbsp vegetable oil

2 cloves garlic, minced

1 medium yellow onion, coarsely chopped

1 green bell pepper, coarsely chopped

2 cans (14 1/2 oz. each) S&W Ready-Cut Tomatoes, undrained

3 Tbsp S&W Vintage Lites Red Wine Herb & Vinegar Dressing

1 tsp ground oregano

1 tsp ground cumin

1 Tbsp chili powder

1 can (15 oz.) S&W Black Beans, undrained

1 can (15 oz.) S&W Pinquitos, undrained

1 can (15 1/2 oz.) S&W Garbanzo Beans, drained

1 can (15 1/4 oz.) S&W Kidney Beans, drained

Garnish (optional): Cheddar cheese (shredded) and avocado (sliced)

Heat oil in a large kettle; add garlic, onion and bell pepper; saute over medium-high heat, until vegetables are crisp-tender.

Add tomatoes, dressing, seasonings and beans, stir well to combine. Cover and simmer 5 – 10 minutes; spoon into bowls and garnish with cheese and avocado, if desired.

Serves 6.