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SERVES:
6-8

INGREDIENTS:

1-2 boxes cornbread mix

for the chili:
1 1/2 cups 1/2-inch diced onion
2 large cloves garlic, minced
1 large jalapeno pepper, deseeded and finely diced
1 large pepper, deseeded and diced (or 3 different colored peppers totalling 1 pepper diced)
1 Tbs ground cumin
2 Tbs chili powder
1 12-ounce beer (or 1 1/2 cups vegetable or chicken stock)
1 15-ounce can black beans
1 15-ounce can red beans
1 15-ounce can garbanzo beans
2 cups corn (frozen or fresh)
1 1/2 - 2 cups canned crushed tomatoes or tomato puree

Grated cheddar or Monterey Jack cheese for garnish
chopped fresh cilantro for garnish

PROCEDURE:

Make the cornbread from scratch or use a box mix and get that going before you make the chili.

Add a splash of vegetable oil to a large heavy bottomed pot on medium high heat and saute 1 1/2 cups diced onion and 2 large minced cloves of garlic to soften.

Then add the mixed, diced, deseeded pepper (1 large pepper total) and then add 1 large deseeded and finely diced jalapeno pepper, 1 Tbs ground cumin and 2 Tbs chili powder and cook that to soften the peppers.

After a couple of minutes you can add one optional beer for added flavor. Then add 1 15-ounce can black beans, 1 15-ounce can red beans and 1 15-ounce can garbanzo beans. Add about 2 cups frozen corn and about 2 cups of crushed tomatoes and stir everything together.

Bring that up to a simmer and adjust the heat so it stays at a nice simmer for 30 - 40 minutes and don't forget to keep your eye on the cornbread.

And then season the chili to taste and serve it up with grated cheddar cheese, chopped fresh cilantro and cornbread on the side.

HINTS:

Use 3 cans of a single type of bean instead of 3 different types. Look for low sodium canned beans if you can find them and then lightly season the chili to taste before serving.