Recipe number 14312 is

Chili Rico

The ingredients are:
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. MMMMMOPTIONAL TOPPINGS Sour cream Chopped green onions

The recipe yield is:
6 Servings

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.

Chili; Vegetarian

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