1 tablespoon olive oil

1 medium sweet onion, chopped (about 1 cup)

3 cloves garlic, minced

1 small jalapeno pepper, seeds removed, chopped fine or 1/4 teaspoon cayenne pepper

1/2 cup chopped green, yellow, or orange bell pepper

1 1/2 tablespoons chili powder

1 tablespoon cumin

2 teaspoons oregano

2 teaspoons paprika

1 (15-ounce) can red, kidney, or black beans, rinsed and drained

1 (15-ounce) can garbanzo, pinto, or other white bean, rinsed and drained

1 (28-ounce) can diced tomatoes

1/2 cup corn

6-ounce can tomato paste

4-ounce can green chilis, drained

1 cup reduced-sodium vegetable or chicken broth

1 tablespoon red wine vinegar

Garnishes:  Chopped cilantro, sour cream or grated cheese

1. In a large saucepan heat the oil. Sauté the onion and garlic for about 5 minutes.

2. Stir in the jalapeno pepper, bell pepper, and spices. Cook for 5 minutes.

3. Mix in the beans, corn, tomatoes, tomato paste, green chilis, and broth. Bring to a boil, reduce heat, and simmer 5-10 minutes.

4. Mix in the vinegar.  Serve with garnishes of your choice.

*Vegetable Lovers – to make a lower carbohydrate chili, add 2 cups of your favorite sliced or diced vegetables, such as broccoli, carrots, green beans, zucchini, or yellow squash. Simmer 5-10 minutes, until the vegetables are tender.

**Protein Power – add along with the vegetables up to 10 ounces of extra-firm, well-drained, cubed, tofu, tempeh or meat substitute, such as a veggie crumbles .

Serve with salad or vegetables with dip or guacamole.

This chili will keep well in the refrigerator for up to 4 days or you can easily freeze for long term storage!