Canned Beans

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Three-Bean Chili
By Amy Topel
Serves ~ 6 to 8

Ingredients
1 tablespoon olive oil
2 medium onions, small dice
1 teaspoon Kosher salt
2 green peppers, small dice
1 red pepper, small dice
2 celery ribs, small dice
8 cloves garlic, minced
1 jalapeno Pepper, finely diced
1 6-ounce can tomato paste
3 tablespoons chili powder
2 tablespoons ground cumin
1 28-ounce can crushed tomatoes
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can white beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn nibletts
1/2 cup fresh cilantro leaves
1 cup plain yogurt
salt and freshly ground black pepper to taste

Method
In a large pot, heat the olive oil, add the onions and salt and cook over medium heat, until the onions are translucent. Add the red, green and jalapeno peppers, celery and garlic and cook, covered, for 10 minutes. Stir in the cumin, chili powder and tomato paste and cook, covered, for 2 minutes. Add the crushed tomatoes and beans and continue to cook over medium heat for 15 minutes. Stir in the frozen corn nibletts, and cook for 5 minutes. Taste and adjust seasonings. Garnish with cilantro leaves and yogurt and serve.