Instructions: Heat oil in large saucepan. Add onion, bell pepper, celery and garlic; saute until vegetables are tender, 5 to 7 minutes. Stir in poblanos, stewed tomatoes, beans, water, tomato paste and seasonings. Cook uncovered over low heat, stirring occasionally, 25 to 30 minutes. Set aside 5 to 10 minutes before serving.

Ladle chili into bowls and serve with warm cornbread if desired.

Makes 4 to 6 servings.

TO ROAST A PEPPER, trim, wash, seed and flatten pepper onto a baking sheet or piece of aluminum foil. Place under broiler until pepper is completely charred. Place blackened pepper in a small paper bag, seal and set aside 15 minutes. Remove from bag. Peel off charred skin with fingers.

PANTRY: If poblanos are not available, substitute Anaheim or New Mexico green chilies. In a real pinch, canned green chilies can be used, but do not substitute fresh green bell pepper.

VARIATION: This richly flavored chili is excellent served over macaroni or spaghetti.

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