Spicy White Bean Chili

Serves 6

2 tablespoons olive oil

1 large green pepper -- coarsely chopped

1 small jalapeno pepper -- minced

3 medium onion -- coarsely chopped

4 cloves garlic -- minced

1 can tomatoes -- (16 ounce)

2 cups tomato puree

1/2 cup dry red wine

1 1/2 teaspoons oregano

1 1/2 teaspoons cumin

1 bay leaf

1 pinch sugar

2 cans white beans -- rinsed and drained

1. In a large saucepan, warm the oil over medium-high heat. Add the bell pepper, jalapeno, onions, garlic, and chili powder, and saute, stirring frequently, until the vegetables are tender, about 4 minutes.

2. Add the tomatoes, breaking them up with the back of a spoon. Add the tomato puree, wine, oregano, cumin, bay leaf, and sugar. Reduce the heat to medium-low and simmer, stirring occasionally for 20 minutes to blend the flavors.

3. Add the beans and simmer, stirring occasionally until the chili is heated through, about 10 minutes.

4. Remove and discard the bay leaf. Cool, label and freeze.