California 3-Bean Chili



  • 1 c. chopped onion
  • 1 green pepper, coarsely chopped
  • 1/2 c. cooking wine
  • 1 can (14.5 oz.) whole tomatoes, broken up
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (15 oz.) red kidney beans, rinsed and drained
  • 1 can (15 oz.) white northern beans OR pinto beans, rinsed and drained
  • 4 tsp. chili powder
  • 1 tsp. each of garlic powder, ground cumin, oregano, and basil leaves
  • 2 tsp. sugar
  • 1/2 tsp. seasoned pepper
  • optional garnishes: shredded cheese and chopped onion

Saute onion and green pepper in a little water in a stock pot over medium-high heat; cook 5 minutes, stirring often. Stir in spices and remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Garnish with shredded cheese and chopped onion, if desired. Makes 6 cups.

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