Bean and Corn Chili
Makes 4-6 servings.

2 - medium onions, finely chopped
5 - cloves garlic, minced
1/2 - teaspoon olive oil
2 - Tablespoons red wine
1 - green bell pepper, seeded and finely chopped
1 - red bell pepper, seeded and finely chopped
2 - stalks celery, finely sliced
6 - Roma tomatoes, chopped
2 - cans (15-ounces) kidney beans, rinsed and drained
1 - can (6-ounces) tomato paste
8 - ounces frozen corn kernels
1 - teaspoon salt
1 - teaspoon chili powder
1/2 - teaspoon black pepper
1/4 - teaspoon ground cumin
1/4 - teaspoon cayenne pepper
1/4 - teaspoon dried oregano
1/4 - teaspoon ground coriander
1-1/2 - cups nonfat chicken or vegetable broth

• In a medium skillet, sauté the onions and garlic in the olive oil and red wine.
• In the 3 to 4-1/2 quart slow cooker, add onion mixture and the red and green bell peppers, celery, tomatoes, kidney beans, tomato paste, corn, salt, chili powder, black pepper, ground cumin, cayenne pepper, dried oregano, coriander, and broth.
• Mix thoroughly.
• Cover; cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.