Chili Rico
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | medium |
onions
chopped |
|
2 | cloves |
garlic
minced |
|
2 | tablespoons |
vegetable oil
|
|
28 | ounces |
tomatoes, canned, whole, peeled
undrained, coarsely chopped |
* |
28 | ounces |
red kidney beans
rinsed and drained |
|
12 | ounces |
corn kernels, canned
drained |
|
½ | cup |
picante sauce
|
* |
1 ½ | teaspoons |
cumin
ground |
|
1 | teaspoon |
oregano
crushed |
|
1 | teaspoon |
cocoa powder
unsweetened |
|
¼ | teaspoon |
cinnamon
|
|
1 | each |
sweet red bell peppers
or green, cut into 1/2 inch slices. |
|
Optional toppings | |||
1 | x |
sour cream
|
* |
1 | x |
scallions, spring or green onions
chopped |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | medium |
onions
chopped |
|
2 | cloves |
garlic
minced |
|
3E+1 | ml |
vegetable oil
|
|
809.2 | ml/g |
tomatoes, canned, whole, peeled
undrained, coarsely chopped |
* |
809.2 | ml/g |
red kidney beans
rinsed and drained |
|
346.8 | ml/g |
corn kernels, canned
drained |
|
118 | ml |
picante sauce
|
* |
7.5 | ml |
cumin
ground |
|
5 | ml |
oregano
crushed |
|
5 | ml |
cocoa powder
unsweetened |
|
1.3 | ml |
cinnamon
|
|
1 | each |
sweet red bell peppers
or green, cut into 1/2 inch slices. |
|
Optional toppings | |||
1 | x |
sour cream
|
* |
1 | x |
scallions, spring or green onions
chopped |
* |
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.