Chili Rico
Serves:
Ingredients:
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
ts
Oregano leaves, crushed
1
ts
Unsweetened cocoa
1/4
ts
Cinnamon
1
Red or green bell pepper
- cut into 1/2-inch slices.
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OPTIONAL TOPPINGS ---------
Sour cream
Chopped green onions
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OPTIONAL TOPPINGS ---------
Method:
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.
From the Pace Picante Sauce Test Kitchens in San Antonio, Texas.
Printed in the December 27, 1992, issue of the Simi Valley, CA, Enterprise.