Chili Rico

Brightly colored and boldly flavored, this meat-free chili is lightly seasoned with cinnamon.

40 minutes Prep: 10 minutes Cook: 30 minutes

215 calories per serving view nutrition facts

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1	medium	onion	chopped
2	cloves	garlic	minced
2	tablespoons	vegetable oil
28	ounces	tomatoes, canned, whole, peeled	undrained, coarsely chopped
28	ounces	kidney beans	rinsed and drained
12	ounces	corn, canned, whole kernels	drained
1/2	cup	picante sauce
1 1/2	teaspoons	cumin	ground
1	teaspoon	oregano leaves	crushed
1	teaspoon	cocoa powder	unsweetened
1/4	teaspoon	cinnamon
1	each	sweet red bell pepper	or green, cut into 1/2 inch slices.

Optional toppings
1	x	sour cream
1	x	scallions, spring or green onions	chopped

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.

Serving Size 236g

Amount per Serving

Calories 215 25% of calories from fat