FROM THE KOSHER NEXUS SOUTHERN TEST KITCHEN, CHEF ANDREA PRESENTS:

Four Bean Chili by Andrea Herrera

4 Tablespoons water or low sodium vegetable broth (for sautéing)

3 bell peppers (red, green, orange, or combo of colors) cut into 1 inch squares

1 medium (sweet) onion, coarsely chopped

3 to 4 garlic cloves, minced

4 – 6 Tablespoons chili powder (depending upon your spice level)

2 teaspoons coriander

2 to 4 teaspoons ground cumin

2 teaspoons oregano

1 teaspoon black pepper

1 Can (4 to 6 oz) whole green peppers, coarsely chopped

1 Can (16 oz) diced tomatoes (fire roasted are best)

1 can (15 oz) corn, drained or 1-1/2 cups fresh or frozen corn (thawed)

1 can (15 oz) garbanzo beans (drained and rinsed)

1 can (15 oz) pinto beans (drained and rinsed)

1 can (15 oz) black beans (drained and rinsed)

1 can (15 oz) kidney beans (drained and rinsed)

1/2 Cup chopped fresh cilantro for garnish (or parsley)

Put water or broth in large pan, add peppers, onions and garlic. Sauté for five minutes. Add chili powder, coriander, cumin, oregano and pepper. Coat the vegetables by stirring together. Cook for another 5 minutes. Stir in tomatoes, corn, chopped roasted green peppers and all of the beans. Turn the heat to low and simmer for 45 mins (or more to develop flavors). Top with chopped cilantro.

Notes: This recipe can be a starting point. You can add your favorite chili seasonings, like cayenne pepper or tabasco. Serve with a large tossed green salad for a very satisfying meal.