Ingredients
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (19 oz) Progresso™ red kidney beans, drained
1
can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
1
can (15 to 16 oz) butter beans, drained
1
can (15 oz) Muir Glen™ organic 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 salsa
Chopped fresh cilantro, if desired
Preparation
In 4-quart Dutch oven, mix all ingredients except sour cream, salsa and cilantro. Heat to boiling, breaking up tomatoes. Reduce heat; cover and simmer 15 to 20 minutes or until bell peppers are tender.
In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro.
