Three-Bean Chili

• 2 teaspoons olive oil
• 1 cup prechopped onion
• 1/2 cup prechopped green bell pepper
• 2 teaspoons bottled minced garlic
• 3/4 cup water
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon black pepper
• 1 (15 1/2-ounce) can garbanzo beans, rinsed and drained
• 1 (15 1/2-ounce) can red kidney beans, rinsed and drained
• 1 (15 1/2-ounce) can black beans, rinsed and drained
• 1 (14 1/2-ounce) can organic vegetable broth (such as Swanson Certified Organic)
• 1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
• 1 tablespoon yellow cornmeal
• 1/4 cup chopped fresh cilantro
• 6 tablespoons reduced-fat sour cream

1. Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; saute 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with sour cream.

olive oil, onion, green bell pepper, garlic, water, tomato paste, chili powder, ground cumin, black pepper, garbanzo beans, red kidney beans, black beans, vegetable broth, salt, yellow cornmeal, fresh cilantro, sour cream

Taken from www.myrecipes.com/recipe/three-bean-chili (may not work)