Southwestern Chili

I think everyone would agree that the ultimate comfort food is a hot bowl of Southwestern chili. With no other explanation required, below is the recipe for what's for dinner tonight.

1 onion, diced
1 jalapeno, deseeded and diced
1 cup multicolored peppers, diced
1/2 cup frozen corn
1 tsp garlic paste
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can diced tomatoes, pureed (I use Hunt's fire roasted)
1 tsp cumin powder
1 tsp red chili powder
Brown sugar or regular sugar to taste
Salt and black pepper to taste

1. Heat olive oil in pan. Add the onions and sautee until soft. Then sautee the garlic paste for 30 seconds.
2. Next add the diced jalapenos and colored peppers and sautee for a few minutes.
3. Add the pureed tomatoes next and cook them for about 5 minutes. Also, add the red chili powder, cumin powder, salt, and black pepper.
4. Finally, add the corn, pinto beans, black beans and kidney beans and bring the chili to a boil. Add about 1/2 tsp of brown sugar. Reduce the heat to simmer and let chili slowly cook for about 30-45 minutes. Adjust the taste according to your preference.
5. Garnish chili with your choice of the following: chopped scallions, chopped black olives, chopped tomatoes, cheese, sour cream, and cilantro. My favorite is a generous sprinkle of corn chips. Serve hot with garlic toast or a slice of jalapeno foccacia bread.