This has become one of my new favorites, a vegetarian chili recipe from Cooking Light magazine. It's healthy and full of fiber, and has a nice consistency and good flavor, though you may want to add some hot sauce because it's not spicy when you follow the directions.
I like to make the full recipe and eat it throughout the week for lunches. It goes well when mixed with brown rice, too.

Just a note: I leave out the brown sugar and some of the beans, since it seems too heavy on the beans as is. Feel free to mess with the ingredients or proportions, this recipe is not exact chemistry.

Chunky Vegetarian Chili

1 tablespoon vegetable oil
2 cups chopped onion
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (16 ounce) cans stewed tomatoes, undrained
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained

Heat oil in a Dutch oven over medium-high heat. Add onion, bell peppers and garlic; saute 5 minutes or until tender. Add all other ingredients, and bring to a boil. Reduce heat and simmer 30 minutes or until it's a consistency desirable to you.

Nutritional facts (for 1 cup serving): 257 calories; 2.7 g fat (0.3 g sat, 0.5 g mono, 1.2 g poly); 12.8 g protein; 0 mg cholesterol; 150 mg calcium; 876 mg sodium; 14.2 g fiber; 4.5 mg iron; 48.8 g carbohydrates.