Instructions: Spray a large saucepan with non-stick spray. Add onions, garlic, green peppers, and jalapenos. Cook over medium heat until tender, about 7 minutes. Add remaining ingredients, except kidney beans and cheese. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 20 minutes, stirring occasionally. Add kidney beans and cook 5 more minutes. Ladle chili into individual bowls and top each with a sprinkle of cheese.

Makes 6 servings.

NOTES : Hint: Reduce the sodium content by using no-salt-added tomatoes and reduced-sodium chili sauce. Try canned black beans in place of the red kidney beans for a nice variation.

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