Ingredients
1
can (28 oz) whole tomatoes, undrained
1
can (15 oz) Progresso™ dark red kidney beans, drained
1
can (15 oz) garbanzo beans, drained
1
can (15.5 oz) butter beans, drained
1
can (15 oz) tomato sauce
3
small red, orange or yellow bell peppers, cut into 1-inch pieces
1
Anaheim or jalapeño chile, seeded, chopped
1
to 2 tablespoons chili powder
2
teaspoons ground cumin
1/4
teaspoon pepper
1/2
cup sour cream
3
tablespoons Old El Paso™ Thick ’n Chunky salsa
Chopped fresh cilantro, if desired
Preparation
Into 4-quart Dutch oven, pour can of tomatoes; break up tomatoes with spoon. Stir in remaining ingredients except sour cream, salsa and cilantro. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes or until bell peppers are tender.
In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro.
