Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon vegetable oil
2 cups chopped onion
3 garlic cloves -- minced
2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1/2 teaspoon salt
29 ounces no-salt-added stewed tomatoes -- undrained
--2 cans -- 14.5 ounces each
30 ounces black beans -- drained
--2 cans -- 15 ounces each
16 ounces kidney beans -- canned, drained
15 ounces pinto beans -- canned, drained
14 1/2 ounces fat-free beef broth
1/2 cup water
1 large green bell pepper -- cut into 1" pieces
1 large red bell pepper -- cut into 1" pieces
1/2 cup fat-free sour cream
1/3 cup diced green bell pepper
1/3 cup diced red bell pepper |
Preparation:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Stir in chili powder, cumin, and salt; saute 1 minute. Add tomatoes and next 7 ingredients; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally. Spoon chili into bowls; top each serving with 1 tablespoon sour cream. Sprinkle diced green and red bell pepper evenly over each serving. |
