Ingredients

• 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

Instructions

1. 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.)