Three Bean Chili

8 servings

This combination of beans creates a mosiac of color. And to go nicely with this dish should be Corn Bread.

• 2 medium onions, diced
• 4 cloves minced garlic
• 1 red bell pepper, cut in 1/2-inch squares
• 1 green bell pepper, cut into 1/2-inch squares
• 1/2 Tablespoon canned jalapeno
     peppers, minced
• 4 ounces chopped green chilies
• 1 bunch fresh parsley, small, finely chopped
• 2 16 oz. cans (2 1/2 cups) cooked
     small white beans
• 2 16 oz. cans (2 1/2 cups) cooked
     red kidney beans
• 2 16 oz. cans (2 1/2 cups) cooked
     black turtle beans
• 1 28 oz. can plum tomato, crushed
• 2 teaspoons Kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 Tablespoons chili powder
• 2 cups water
•    fresh cilantro, for garnish
•    grated lowfat cheddar cheese

Spray a large non-stick pot with vegetable cooking spray. Saute onion over medium heat for 5 minutes then add the garlic. Cook another 1 to 2 minutes. Stir in peppers, chiles, and parsley. Drain the cooked beans then add to the pot along with the tomatoes, salt, cumin, oregano, chili powder, and the water. Bring to a boil; reduce heat to a simmer. Cover and cook; stirring occasionally for 40 minutes.

Serve in shallow bowl with a pinch or two of cheddar cheese and cilantro sprigs for garnish.

Bon appetit!