CP Bean and Corn Chili

[Guest guest]

CP 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 choppd

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  vegetable broth

 

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