CALIFORNIA 3-BEAN CHILI

2 tablespoons olive oil
1 cup onion, chopped
1 green bell pepper, coarsely chopped
1/2 cup dry red wine
1 (14 1/2 oz) can whole tomatoes, broken up
1 (15 oz) can black beans, drained, rinsed
1 (15 oz) can red kidney beans, drained, rinsed
1 (15 oz) can white northern or pinto beans, drained, rinsed
FOR THE CALIFORNIA SPICE BLEND:
4 teaspoons McCormick chili powder
1 teaspoon McCormick garlic powder
1 teaspoon McCormick ground cumin
1 teaspoon McCormick oregano
1 teaspoon McCormick basil leaves
1/2 teaspoon McCormick seasoned pepper
2 teaspoons sugar
1/2 teaspoon salt
shredded cheese and additional chopped onion (optional garnishes)

Heat oil in large saucepan over medium-high heat. Add onion and green pepper, cook 5 minutes, stirring often.

Stir in Spice Blend 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
Source: McCormick, Inc.