Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Vegetarian
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)
- 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 TOPPINGS-----
Sour cream
Chopped green onions
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.
