Bean and Corn Chili

 1 medium onion, chopped 

1/2 teaspoon olive oil 

2 tablespoons red wine vinegar 

1 green bell pepper, chopped

2 stalks of celery, chopped 

6 Roma tomatoes, chopped

1 can kidney beans, canned, rinsed and drained

1 can white kidney beans, canned, rinsed and drained

6 ounces tomato paste

8 ounces frozen corn kernels

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon black pepper

1/4 teaspoon cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon dried oregano

1/4 teaspoon ground coriander

1 1/2 cups nonfat chicken or vegetable broth

 

1.In a medium skillet, saute the onions and garlic in the olive oil and red wine vinegar.

 

2. Add the skillet contents and the remaining ingredients to the slow cooker. Mix thoroughly. 

 

3. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours.