Mango Chili

1	tablespoon olive oil
1	large onion, chopped
2	cloves garlic, minced
1	jalapeño pepper,* seeded and minced
2	large red or green bell peppers, diced
1	tablespoon plus 2 teaspoons sweet paprika
1	tablespoon plus 2 teaspoons chili powder
2	teaspoons sugar
2	teaspoons ground cumin
1/2	teaspoon salt
1/4	teaspoon ground cloves
3	cups water
1	can (6 ounces) tomato paste
1	can (15 ounces) cannellini beans, drained
1	can (15 ounces) red kidney beans, drained
1	can (15 ounces) black beans, drained
1	tablespoon balsamic vinegar
	Mango Salsa (Costco)
	Fresh cilantro for garnish Heat oil in large saucepan over medium heat until hot. Add onion and garlic; cook and stir 4 minutes. Add jalapeño and bell peppers; cook and stir 5 minutes or until tender. Add paprika, chili powder, sugar, cumin, salt and cloves; cook and stir 1 minute. Stir in water and tomato paste until blended. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes. Stir in beans and vinegar; partially cover and simmer 15 minutes or until hot. Meanwhile, prepare Mango Salsa. Serve chili over brown rice. Top with Mango Salsa. Garnish with cilantro, if desired. Note: could serve over Rice. We added a cup or so of the mango salsa to the chili rather than just as a garnish. From the Godseys.