2 tablespoons red wine
1/2 teaspoon olive oil
2 medium onions, finely chopped
5 cloves garlic, minced
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 rib celery, finely sliced
6 Roma tomatoes, chopped
2 cans (15 ounces) kidney beans, rinsed and drained
1 1/2 cups fat-free chicken or vegetable broth
1 can (6 ounces) tomato paste
1 cup frozen corn kernels
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground coriander
- Heat red wine and olive oil in a medium skillet over medium heat until hot. Add onions and garlic; cook and stir until onions are tender. Transfer to CROCK-POT® slow cooker.
- Add bell peppers, celery, tomatoes, beans, broth, tomato paste, corn, salt, chili powder, black pepper, cumin, cayenne pepper, oregano and coriander. Mix well.
Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.
Makes 6 servings 
For more recipes to use with your Crock-Pot® slow cooker, buy their official cookbook.
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