Instructions: Cook onion and carlic in oil in large saucepan or Dutch oven until onion is tender but not brown. Add remaining ingredients except optional toppings; bring to a boil. Reduce heat; cover and simmer 10 minutes.

Uncover; continue to simmer 10 minutes, stirring occasionally. Ladle into bowls; garnish as desired and serve with additional picante sauce.

Makes 6
servings, about 8 cups chili.

Boasting 3 kinds of beans and rich, authentic south-of-the-border flavor, this meatless chili makes a satisfying light main dish year round and a super side dish for favorite grill-top fare, as well.

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