1 Medium onion, chopped
2 Cloves garlic, minced
2 tbsp Vegetable oil
1 can Whole tomatoes (28 oz can) undrained coarsely chopped
2 can Kidney beans (16 oz cans) rinsed and drained
1 can Whole kernel corn (12oz can) drained
1/2 cup Picante Sauce
1 1/2 tsp Ground cumin
1 tsp Oregano leaves, crushed
1 tsp Unsweetened cocoa
1/4 tsp Cinnamon
1 Red or green bell pepper cut into 1/2-inch slices.
OPTIONAL TOPPINGS
Sour cream
Chopped green onions
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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.
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