Chili Rico

Course : Chili
Serves: 6
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1 medium onion, chopped
2 cloves garlic minced
2 tablespoons Vegetable oil
28 Ounces Whole tomatoes - undrained coarsely chopped
32 Ounces Kidney beans - rinsed and drained
12 Ounces Whole kernel corn
2 bunch Chopped green onions drained
1/2 Cup Picante Sauce
1 1/2 teaspoon Ground cumin
1 teaspoon Oregano leaves, crushed
1 tablespoons Unsweetened cocoa
1/4 teaspoon Cinnamon
1 medium Red or green bell pepper - cut into 1/2-inch slices.
1 cup Sour cream

Preparation / Directions:

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.

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