Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Medium onion, chopped
   2                    Cloves garlic, minced
   2       tb           Vegetable oil
   1       cn           Whole tomatoes (28 oz can)
                        - undrained coarsely chopped
   2       cn           Kidney beans (16 oz cans)
                        - rinsed and drained
   1       cn           Whole kernel corn (12oz can)
TOPPINGS-----------------------------
                        Chopped green onions drained
     1/2   c            Picante Sauce
   1 1/2   ts           Ground cumin
   1       t            Oregano leaves, crushed
   1       t            Unsweetened cocoa
     1/4   ts           Cinnamon
   1                    Red or green bell pepper - cut into 1/2-inch slices.
-----------------------------OPTIONAL --  
                        Sour cream

Preparation:

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 7 1/2 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.