Recipe: Three Bean Chili

Three Bean Chili
Source: Better Homes and Gardens, March 1990
Makes 6 servings

3 cloves garlic, minced
1 Tbsp olive oil or cooking oil
1 (28 ounce) can Italian style tomatoes, cut up
1 cup water
1 (6 ounce) can tomato paste
1 Tbsp chili powder
1 Tbsp Dijon-style mustard
1 tsp dried basil, crushed
1 tsp dried oregano, crushed
1/2 tsp dried cumin
1/2 tsp ground black pepper
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can great northern beans, drained
1 (15 ounces) can garbanzo beans, drained
1 cup chopped carrots
1 cup fresh or frozen whole kernel corn
1 cup chopped zucchini
Bottled hot pepper sauce
3/4 cup shredded or grated Parmesan cheese
Whole fresh green chili peppers (optional)

In a Dutch oven cook the garlic in hot oil for 30 seconds. Stir in the undrained tomatoes, water, tomato paste, chili powder, mustard, basil, oregano, cumin, and pepper. Add the three cans of beans; bring the mixture to boiling. Reduce heat and simmer, covered, for 10 minutes.

Stir in the chopped carrots, corn, and chopped zucchini. Simmer, covered for 10 minutes more. Add several dashes of hot pepper sauce to taste. Spoon into serving bowls. Top each serving with 2 tablespoons of the Parmesan cheese and a fresh green chili pepper.