2 teaspoons vegetable oil
1 onion, chopped
2 garlic cloves, minced
1 green pepper, chopped
1 28-ounce can chopped tomatoes, low sodium preferred
1 15-ounce can low sodium kidney beans, drained and rinsed
1 15-ounce can low sodium garbanzo beans, drained and rinsed
1 15-ounce can corn, drained and rinsed
2 cups low sodium chicken or vegetable broth
2 teaspoons ground cumin
Chili powder to taste (up to 1/4 cup)
1. In a medium soup pot, heat the oil until hot. Add the green peppers, onion, and garlic and cook over moderately high heat until the onion is softened, about 5 minutes. Add the chili powder and cumin, and cook over moderate heat until fragrant, about 1 minute.
2. Stir in the beans, tomatoes and stock and bring to a simmer. Simmer the chili over moderately low heat until thickened, about 15 minutes. Simmer a bit longer for the flavor to soak into the beans.