Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | Medium onion, chopped |
2 \N | Cloves garlic, minced |
2 tablespoons | Vegetable oil |
1 can | Whole tomatoes (28 oz can) undrained coarsely chopped |
2 cans | Kidney beans (16 oz cans) rinsed and drained |
1 can | Whole kernel corn(12oz can) |
\N \N | Sour cream drained |
½ cup | Picante Sauce |
1½ teaspoon | Ground cumin |
1 teaspoon | Oregano leaves, crushed |
1 teaspoon | Unsweetened cocoa |
¼ teaspoon | Cinnamon |
1 \N | Red or green bell pepper cut into 1/2-inch slices. |
\N \N | Chopped green onions |
OPTIONAL TOPPINGS
Cook onion and garlic in oil in large saucepan or Dutch oven until onion is tender but not brown. Add remaining ingredients except red pepper and optional toppings; bring to a boil. Reduce heat, cover and simmer 20 minutes. Stir in red pepper; continue to simmer uncovered 5 minutes or until desired consistency. Ladle into bowls; top as desired and serve with additional picante sauce. Makes 6 servings, about 7½ cups chili.
Brightly colored and boldly flavored, this meat-free chili is lightly seasoned with cinnamon. Its far-from-the-ordinary flavor and low fat and calorie counts make it a favorite of the fitness set.
From the Pace Picante Sauce Test Kitchens in San Antonio, Texas.
Printed in the December 27, 1992, issue of the Simi Valley, CA, Enterprise.