1 (16 ounce) can tomato sauce

1 (15 ounce) can chick peas, drained

1 (15 ounce) can red kidney beans, drained

1 (15 ounce) can black beans, drained

1 (14-1/2 ounce) can stewed tomatoes

1 (15 ounce) can corn, drained

1 green chile, chopped

1 green pepper, chopped

1 cup pareve chicken broth

2 tablespoons chili powder

2 teaspoons minced garlic

1 teaspoon cumin

Place all ingredients together in a pot and bring to a boil.  Reduce heat and simmer – anywhere from ½ hour to about 2 hours.  Serve over rice and garnish with grated cheese, avocado, cilantro, sour cream and/or tortilla chips.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!