1 teaspoon vegetable oil

2 cups chopped onion

3 garlic cloves -- minced

2 tablespoons chili powder

1 1/2 tablespoons ground cumin

1/2 teaspoon salt

29 ounces no-salt-added stewed tomatoes -- undrained

--2 cans -- 14.5 ounces each 30 ounces black beans -- drained

--2 cans -- 15 ounces each 16 ounces kidney beans -- canned, drained

15 ounces pinto beans -- canned, drained

14 1/2 ounces fat-free beef broth

1/2 cup water

1 large green bell pepper -- cut into 1" pieces

1 large red bell pepper -- cut into 1" pieces

1/2 cup fat-free sour cream

1/3 cup diced green bell pepper

1/3 cup diced red bell pepper

1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Stir in chili powder, cumin, and salt; saute 1 minute. Add tomatoes and next 7 ingredients; bring to a boil. Cover, reduce h eat and simmer 30 minutes, stirring occasionally. Spoon chili into bowls; top each serving with 1 tablespoon sour cream. Sprinkle diced green and red bell pe pper evenly over each serving.

Points: 4; Exchanges: 1/2 very lean meat, 2 1/2 starch , 2 vegetables.

Per serving: CAL ( % from fat); PRO g; FAT g (SAT g); CARB g; FIB g; CHOL mg; IRON mg; SOD mg; CALC mg.