BEAN AND CORN CHILI

2 medium onions, finely chopped
5 cloves garlic, minced
1/2 tsp olive oil
2 Tbsp red wine
2 cans (15 oz each) kidney beans, rinsed and drained
1 1/2 cups nonfat chicken or vegetable broth
6 Roma tomatoes, chopped
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
2 stalks celery, finely sliced
8 oz (1 cup) frozen corn kernels, thawed
1 (6 oz) can tomato paste
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

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 and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Adapted from source: Rival