2 large onions, chopped

2 T minced garlic

1 T cooking oil

1 to 3  T chili powder, to taste

1 tsp. ground cumin

1/2 tsp. salt

1 canned chipotle chile pepper in adobo sauce, finely chopped

28 oz. can diced tomatoes, undrained

14 oz. chicken broth

1 large red sweet pepper, chopped

1 large green sweet pepper, chopped

15 oz. can black beans, rinsed and drained

15 oz. can red kidney beans, rinsed and drained

15 oz. can garbanzo beans, rinsed and drained

1/4 cup snipped fresh cilantro

hot cooked rice

In Dutch oven, cook onions and garlic in hot oil over medium heat for 4 to 5 minutes or until tender.  Stir in chili powder, cumin, salt and chipotle pepper; cook and stir for 1 minute.  Add undrained tomatoes and broth; bring to boiling, reduce heat.  Cover and simmer 15 minutes.  Stir in red and green peppers and black and red beans.  Return to boiling; reduce heat.  Cover and simmer about 20 minutes more or until sweet pepper are tender.



Add chickpeas and snipped cilantro; heat through.  Serve over rice.

Per serving:  310 calories, 4 g total fat (0 g saturated), o mg cholesterol, 1027 mg sodium, 60 g carbohydrates, 12 g fiber, 14 g protein