Bean and Corn Chili

I was in the mood for chili and decided to give the Crock-Pot some action. A couple of friends stopped by while the chili was cooking. They couldn't stop raving at how good it smelled, so I invited them over for an impromptu dinner party.

Wine and beer flew out of the fridge and the five of us finished off the chili.

Bean and Corn Chili

2 medium onions, finely chopped
5 cloves garlic, minced
1/2 tsp olive oil
2 Tbs 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 15-oz cans kidney beans, rinsed and drained
1 6-oz can tomato paste
8-oz frozen corn kernels
1 tsp salt
1 tsp chili powder
1/2 tsp black pepper
1/4 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp dried oregano
1/4 tsp ground coriander
1 1/2 cups nonfat chicken or vegetable broth

1. In a medium skillet, saute the onions and garlic in the olive oil and red wine.

Add the skillet contents and the remaining ingredients to the slow cooker. Mix thoroughly.

Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

We can thank our friends at CrockPot.com.