Jamaican Sweet Chili

6 servings

•    vegetable cooking spray
• 1 teaspoon olive oil
• 1 1/2 cups chopped onions
• 2 cloves minced garlic
• 2 1/2 cups (3 large) chopped yellow
     bell peppers
• 1 Tablespoon ground cumin
• 1 Tablespoon paprika
• 1 Tablespoon chili powder
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 2 15 oz. can no-salt-added canned
     stewed tomatoes
• 1 15 oz. can drained red kidney beans
• 1 15 oz. can drained cannellini kidney beans
• 1 15 oz. can drained black beans
• 1 cup water
• 2 Tablespoons no-salt-added tomato paste
• 2 Tablespoons balsamic vinegar
•    fresh chopped cilantro leaves

Coat a large pot with cooking spray, add olive oil. Place over medium-high heat until hot. Add onion and garlic; saute until onion is tender. Add yellow pepper; saute until pepper is tender. Add cumin, paprika, chili powder, sugar, salt and cloves; saute 1 minute.

Stir in tomatoes, red kidney beans, cannellini beans, black beans,water and tomato paste; bring to a boil. Cover, reduce heat and simmer 20 minutes.

Remove from heat; stir in vinegar. Ladle chili into bowls. Top with about a Tablespoon of chopped cilantro. Serve with Corn Bread.

Bon appetit!