Three Bean Chili with Gluten Free Cornbread

This is no award-winning chili but it is my go-to base that usually becomes a wild kitchen-sink concoction perfect for freezing or packing into tote bags (adult lunchboxes).  I am working on perfecting my gluten-free cornbread, and what a hard task it is! The first was too gummy, another to dry. This is the best so far, but the recipe isn't quite good enough to be shared with you all yet. I stick to my motto of making all experiments look pretty even if they dissapoint- and this cornbread was lovely to look at if nothing else, speckled with juicy corn chunks and garnished with thin strips of poblano pepper.

3 Tbs. olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1 poblano pepper, chopped
1 red pepper, chopped
2 jalapeno or 1 habanero pepper, minced
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
2 cups frozen or fresh corn
2 large cans crushed or stewed tomatoes with juice
1 cup vegetable broth
3 Tbs. chili powder
2 bay leaves
2 tsp. cumin
1/2- 1 tsp. cocoa powder
fresh ground pepper

In a large soup pot, saute onion in olive oil until soft. Add the garlic and peppers and saute for five minutes. Add the remaining ingredients. Stir and bring to boil. Reduce heat to low and let simmer, covered, for 30 minutes. Add water as necessary and add salt and pepper to taste.

To leftovers!
NRG