TRIPLE-PEPPER VEGGIE CHILI

FOR A FUN AND TASTY GARNISH, TOP THIS SOUP WITH ROASTED CORN: BRUSH A COB OF SWEET CORN WITH OIL, THEN GRILL ON A GRILL PAN OR OUTDOOR GRILL UNTIL SOME OF THE KERNELS ARE CHARRED. WHEN COOL ENOUGH TO HANDLE, USE A SHARP KNIFE TO CUT THE KERNELS OFF THE COB.

PREP: 1 HOUR 30 MINUTES STAND: 1 HOUR COOK: 40 MINUTES PROCESS: 1 HOUR 15 MINUTES MAKES: 8 QUARTS PHOTO

1 pound dried red kidney beans
6 quarts water
2 tablespoons olive oil
4 cups chopped peeled sweet potatoes (2 medium)
4 cups chopped red, green, and/or yellow sweet peppers (4 large)
2 cups chopped sweet onions (2 large)
4 poblano, banana, or Anaheim chile peppers, seeded and chopped (3 cups) (see tip)
2 to 4 jalapeño or serrano chile peppers, seeded and chopped (see tip)
9 cups tomato juice
½ cup lime juice
3 ears of corn, husks and silks removed
6 cups chopped, peeled tomatoes
½ cup snipped fresh cilantro
¼ cup ground ancho chile peppers or chili powder
2 teaspoons salt
1 teaspoon ground coriander

1. Rinse beans. In a large pot combine beans and 2 quarts of the water. Bring to boiling; reduce heat. Simmer, covered for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain beans. Return beans to the pot and add 2 quarts more of the water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Drain beans; set aside.

2. In an 8-quart pot heat the olive oil over medium-high heat. Add sweet potatoes, sweet peppers, onions, poblano peppers, and jalapeño peppers. Cook for 5 minutes, stirring frequently.

3. Meanwhile, in a 6-quart heavy pot heat tomato juice, the remaining 2 quarts water, and the lime juice to boiling.

4. Cut kernels from ears of corn. Stir the drained beans, corn, tomatoes, cilantro, ancho chile powder, salt, and coriander into the pepper mixture in the pot.

5. Fill hot sterilized quart canning jars half full with bean mixture. Add hot liquid, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

6. Process filled jars in a pressure canner at 10 pounds pressure for a weighted-gauge canner or 11 pounds pressure for a dial-gauge canner for 75 minutes (start timing when canner reaches 10 or 11 pounds pressure). Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on a wire rack. Check lids for seal after 24 hours.

7. To serve, place contents of one jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1,000 feet of elevation). Season with salt to taste. If desired, garnish servings with roasted fresh corn kernels.

TIP: Place any soup that does not fit into the pressure canner in an airtight container. Cover and refrigerate for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator overnight if frozen. To serve, place soup in a saucepan. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until beans and vegetables are tender.

PER 1⅓ CUPS: 173 cal., 2 g fat (0 g sat. fat), 0 mg chol., 529 mg sodium, 33 g carb., 7 g fiber, 8 g pro.