best vegetarian chili

3 tbsp butter or olive oil
1 medium onion, diced
3 cloves garlic, minced
1 green pepper, diced
1 orange pepper, diced
1 yellow pepper, diced
1 cup broccoli florets
1 med carrot, grated
1 12 oz can corn niblets
1 1.5 L of salsa
1 cup red wine
1 15oz can black beans
1 15 oz can white beans
1 15 oz can kidney beans

chili powder to taste
freshly ground pepper to taste
chili peppers, minced (optional)
cheddar cheese, grated (optional)
sour cream (optional)

makes one large pot

In a large stock pot over medium heat, saute onion and garlic until onion is light gold.  Increase heat to medium high and add peppers, broccoli florets, and carrots, cooking until just soft.  Add remaining ingredients and bring to a boil, then reduce heat to medium low.  Season with chili powder, pepper and chili peppers to desired taste.  Simmer for 20 minutes or until desired thickness.  Garnish with cheese and sour cream.