Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ tablespoon | Olive oil |
| 1 \N | Clove garlic -- finely |
| \N \N | Chopped |
| 1 cup | Onion -- finely chopped |
| ⅔ cup | Green pepper -- finely |
| \N \N | Chopped |
| 16 ounces | Kidney beans, canned -- |
| \N \N | Undrained |
| 16 ounces | Garbanzo beans, canned -- |
| \N \N | Undrained |
| 16 ounces | Pinto beans, canned -- |
| \N \N | Undrained |
| 16 ounces | Tomatoes, canned -- |
| \N \N | Undrained |
| 4 tablespoons | Chili powder -- or to taste |
| 1 tablespoon | Cider vinegar |
| ¼ teaspoon | Ground allspice |
| ¼ teaspoon | Coriander -- ground |
| \N dash | Salt -- to taste |
| 1 teaspoon | Cumin powder |
| 1 cup | Frozen corn -- optional |
Saute garlic, onion and green pepper in olive oil until soft. Add the rest of the ingredients. Bring to a boil, then turn heat down and simmer slowly for 30 minutes to 45 minutes.
Suggested Wine: Beer is good!
NOTES : Serve with corn bread or corn chips.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Recipe By :
From: Gail Shipp Date: 03-28-95 (159) Fido: Cooking