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Spicy Three-Bean Chili

1 medium green pepper, chopped
1 medium sweet yellow pepper, chopped
1 jalapeno pepper, seeded and chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup vegetable broth
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 can (16 ounces) spicy fat-free refried beans
1/3 cup shredded reduced-fat cheddar cheese
1/3 cup thinly sliced green onions

In a Dutch oven coated with cooking spray, saute the peppers, onion and garlic in
oil until tender. Stir in the tomatoes, kidney beans, black beans, broth, chili

Printed from tasteofhome.com Jul 24, 2008

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Spicy Three-Bean Chili cont.

powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered for 10
minutes. Stir in refried beans; simmer 10 minutes longer. Garnish each serving
with 2 teaspoons each of cheese and green onions.

Yield: 8 servings (2-1/2 quarts).