Three Bean Chili

• 1 large onion minced
• 2 large cloves garlic minced
• 30 oz canned black beans
• 30 oz canned kidney or cannelli beans
• 30 oz canned pinto beans
• 30 oz canned diced tomatoes
• 9 oz canned green chiles
• 15 oz tomato sauce
• 2 cans enchilada sauce
• 1 T cumin
• 1 T chili powder
• 14 oz frozen corn (I recommend using Trader Joe's Roasted Corn)
• 2 T lime juice
• 1/2 C minced cilantro
• If desired as additions per individual serving grated mexican blend cheese and sour cream.

1. Combine onion, garlic, beans, tomatoes, sauces and spices. Cover and cook on high heat for 2 to 3 hours or low heat for 4 to 6 hours.
2. Add corn last hour of cooking.
3. Just before serving add lime juice and cilantro. Or, the cilantro can be served as an addition along with the grated cheese and sour cream. The grated cheese and sour cream must be counted separately based on amount used.

onion, garlic, black beans, kidney, pinto beans, tomatoes, green chiles, tomato sauce, enchilada sauce, t, t, corn, lime juice, cilantro, if

Taken from www.epicurious.com/recipes/member/views/three-bean-chili-52576901 (may not work)