Heat balsamic vinegar in large saucepan. Add onion, bell pepper, celery and garlic; saute until vegetables are tender, 5 to 7 minutes. Stir in poblanos, stewed tomatoes, beans, water, tomato paste and seasonings. Cook uncovered over low heat, stirring occasionally, 25 to 30 minutes. Set aside 5 to 10 minutes before serving. Ladle chili into bowls and serve with warm cornbread if desired. Makes 4 to 6 servings. Helpful Hint: To roast a pepper, trim, wash, seed and flatten pepper onto a baking sheet or piece of aluminum foil. Place under broiler until pepper is completely charred. Place blackened pepper in a small paper bag, seal and set aside 15 minutes. Remove from bag. Peel off charred skin with fingers. Note: If poblanos are not available, substitute Anaheim or New Mexico green chilies. In a real pinch, canned green chilies can be used, but do not substitute fresh green bell pepper. Variation: This richly flavored chili is excellent served over macaroni or spaghetti. Per Serving: 232 Cal.; 10g Prot.; 5g Fat; 42g Carb.; 0 Chol.; 1,185mg Sod.; 12 g Fiber. Vegan This is excerpted from Vegetarian Soup Cuisine by Jay Solomon (Prima Publishing, 1996). (Note: original recipe used canola oil for the balsamic vinegar.) Recipe by: www.vegetariantimes.com, 3/97 Posted to fatfree digest V97 #029 by Terry and Kathleen Schuller on Mar 17, 1997