Notes from the Test Kitchen:
Yum! This chili is hearty AND healthy... a wonderful way to warm yourself through and through. This is a terrific vegetarian dish - one where you'll never even miss the meat.
olive oil, light
onion, finely chopped
red sweet pepper, cored, seeded and diced
green bell pepper, cored, seeded and diced
jalapeno peppers, trimmed, seeded and finely chopped
Heat oil in a large pot over medium-high heat. Add peppers, onion garlic, and jalapenos. Cook 5 minutes or until vegetables are tender, stirring occasionally.
Add chili powder, cumin and salt. Cook, stirring occasionally, 1 minute. Add tomatoes, beans and water. Bring to a boil. Lower heat and simmer, covered for 20 minutes. In a cup, mix cornstarch with a little water to make a paste. Remove cover and add to chili, stirring to thicken. Serve chili topped with feta cheese, scallions, cilantro and sour cream.