Weight Watchers Chili Beans and Corn-Michawn

2 teaspoons canola oil
1 large onion, chopped
2 garlic cloves, chopped
3 assorted color bell peppers, seeded and chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 (28-ounce) can crushed tomatoes
1 (10-ounce) box frozen corn kernels, thawed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup water
1 (19-ounce) can black beans, rinsed and drained
1 (19-ounce) can red kidney beans, rinsed and drained
1 (19-ounce) can pinto beans, rinsed and drained
2 teaspoons white vinegar

1. Heat the oil in a large nonstick saucepan over medium heat. Add the onion and cook, stirring frequently, about 3 minutes. Add the garlic and cook, stirring constantly, about 1 minute. Add the bell peppers; cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chili powder and cumin; cook, stirring constantly, about 1 minute.
2. Stir in the tomatoes, corn, salt, pepper, and water; bring to a boil. Reduce the heat and simmer until the flavors are blended, about 30 minutes. Add the beans and vinegar; cook until the beans are heated through, about 15 minutes. Makes 8 1-cup servings.

4 points per serving.

**This is under the side dishes section of the cookbook, but you can also add rice to it and eat it as the main dish (beans + rice = complete protein)...that's what we do.