Full o' Beans Chili from Bon Appétit 'Light and Easy'

A stick-to-the-ribs-not-the-waistline chili. Great 
served with all the usual toppings: chopped red or 
green onions, chopped cilantro, shredded cheddar 
cheese (low-fat, of course) and nonfat yogurt. 

       1 tablespoon olive oil
       8 large garlic cloves, chopped
       2 14 1/2-ounce cans Mexican-style stewed tomatoes
       1 15-ounce can black beans, well drained
       1 15-ounce can kidney beans, well drained
       1 15-ounce can garbanzo beans (chick-peas), well drained
       1 10-ounce package frozen large lima beans, thawed
       3 tablespoons chili powder
       1 tablespoon ground cumin
       Cayenne pepper
       1 teaspoon (or more) red wine vinegar 

Heat oil in heavy large saucepan over medium heat. Add garlic
and sauté until fragrant, about 1 minute. Add next 7 ingredients and bring to
simmer. Cover, reduce heat to low and simmer until flavors are blended and lima
beans are tender, about 30 minutes. Season to taste with salt, pepper and
cayenne. Add vinegar to taste. (Can be prepared 2 days ahead. Cover and
refrigerate. Reheat chili gently before serving.) 

Serves 6.
         
Per serving: calories, 250; fat, 5 g; sodium, 898 mg; 
cholesterol, 0 mg 

Bon Appétit 'Light and Easy'