(12-10 oz servings)

• 1 Tbsp. ground cumin
• 1 Tbsp. chili powder
• 2 tsp. dry thyme
• 2/3 tsp. oregano
• 2 cups chopped yellow onion
• 1 ½ tsp. minced fresh garlic
• 1 1/3 cups chopped green peppers
• 1 ½ tsp. salt
• 1 tsp. black pepper
• 3 cups canned diced tomatoes, with juices
• ½ cup tomato puree
• 3 cups hot water or vegetable stock
• 3 cups canned red kidney beans, drained and rinsed
• 2 cups canned garbanzo beans, drained and rinsed
• 2 cups canned black beans, drained and rinsed
• 2 Tbsp. cornmeal

Toast all the spices together in a dry skillet over medium heat until just beginning to smoke. Transfer to a plate and set aside. Wilt the onion, garlic and green peppers with the salt and pepper in large covered heavy-bottomed stockpot with a little water. Remove the lid after the juices are rendered and cook off the excess liquid. Add the spices and cook 5 minutes, stirring often to prevent sticking and scorching. Add the tomatoes with juice, tomato puree and water. Cook another 10 minutes. Add the beans and cornmeal and cook all together 35-40 minutes. You may want to add more stock if holding to serve later.

Per Serving: Calories: 202 Protein: 2gm Fat: 2gm Carbohydrates: 39gm Sodium: 631mg