This was tonight's dinner. I added a jalapeno and I used some of Chip's chili powder instead of the supermarket variety. Came out delicious. I also added some of Jim C's Chipotle Sauce at the table. Was really good. Also, garnished with chopped cilantro, fat-free sour cream and some salsa. Great meal: * Exported from MasterCook * Corn & White Bean Chili (adapted) Recipe By : Low Fat & Fast Mexican, p. 93 Serving Size : 6 Preparation Time :0:00 Categories : Chiles Chilis & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp canola oil 1 med yellow onion -- chopped 1 jalapeno pepper -- chopped 1 red bell pepper -- seeded & diced 1 med zucchini -- diced 1 lg carrot -- diced 2 lg cloves garlic -- minced 1 28 oz can tomatoes -- undrained 1 15 oz can corn kernels -- drained 1 15 oz can white beans -- drained 2 tbsp fresh parsley -- chopped 1 tbsp mexican oregano 1 tbsp medium heat chili powder 1/2 tsp salt 1/2 tsp black pepper In a large saucepan, heat the oil over medium heat. Add the onions, bell pepper, jalapeno, zucchini, carrots and garlic and cook, stirring, until tender, about 7 minutes. Stir in the remaining ingredients and bring to a simmer. Cook for 15-20 minutes over medium-low heat, stirring occasionally. Remove the chili from the heat and let stand for 5 minutes before serving. Ladle into bowls and serve with cornbread or warm tortillas. - - - - - - - - - - - - - - - - - - NOTES : Original recipe called for regular oregano and basic supermarket chili powder. I used some from a chile-head friend of mine that was medium in heat. That is what I put in the recipe. You can use what you have. RisaG