Chili Rico
Brightly colored and boldly flavored, this meat-free chili is
lightly seasoned with cinnamon. 30
30
Ingredients
| 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 |
* |
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.
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Nutrition Facts
Serving Size 236g (8.3 oz)Amount per Serving
Calories 21525% of calories from fat
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 564mg
24%
Total Carbohydrate
11g
11%
Dietary Fiber 2g
7%
Sugars g
Protein
19g
Vitamin A 13%
•
Vitamin C 50%
Calcium 7%
•
Iron 15%
* based on a 2,000 calorie diet
How is this calculated?
