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Three-Pepper Chili

1 tablespoon olive oil
1 cup seeded and chopped red bell pepper
1/2 cup seeded and chopped Anaheim pepper (see note)
2 tablespoons minced seeded jalapeño pepper (see note)
1/2 cup chopped onion
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons paprika
1/2 cup pineapple juice
1 (28-ounce) canchopped Italian style tomatoes, undrained
1 (15-ounce) cankidney beans, drained
1 (15-ounce) can white beans, drained
1 (15-ounce) can black beans, drained

1. In a large saucepan heat oil over low heat. Add red pepper, anaheim pepper, jalapeño pepper, onion and garlic; sauté until soft, about 8 minutes.
2. Stir in cumin, chili powder and paprika; mix well. Add pineapple juice, tomatoes with juice, kidney beans, white beans and black beans; bring to a boil. Simmer 25 minutes, adding water if needed, until beans are cooked through and flavors are blended.

Makes 8 servings.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

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