Chili rico
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Chili rico
  Chili    Vegetarian  
Last updated 6/12/2012 1:14:34 AM. Recipe ID 43516. Report a problem with this recipe.
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      Title: Chili rico
 Categories: Chili, Vegetarian
      Yield: 6 Servings
 
      1    Medium onion, chopped
      2    Cloves garlic, minced
      2 tb Vegetable oil
      1 cn Whole tomatoes (28 oz can)
           - undrained
           - coarsely chopped
      2 cn Kidney beans (16 oz cans)
           - rinsed and drained
      1 cn Whole kernel corn (12oz can)
           - drained
    1/2 c  Picante Sauce
  1 1/2 ts Ground cumin
      1 ts Oregano leaves, crushed
      1 ts Unsweetened cocoa
    1/4 ts Cinnamon
      1    Red or green bell pepper
           - cut into 1/2-inch slices.

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Sour cream
           Chopped green onions
 
     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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Recipe ID 43516 (Apr 03, 2005)

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