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  • 6servings
  • 55minutes
  • 380calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, H, C, D
MineralsSelenium, Zinc, Copper, Chromium, Calcium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (28 oz) whole tomatoes, undrained

  2. 1 can (15 oz) Progresso® dark red kidney beans, drained

  3. 1 can (15 oz) Green Giant® garbanzo beans, drained

  4. 1 can (15 1/2 oz) Green Giant® butter beans, drained

  5. 1 can (15 oz) tomato sauce

  6. 3 small red, orange or yellow bell peppers, cut into 1-inch pieces

  7. 1 Anaheim or jalapeño chile, seeded, chopped

  8. 1 to 2 tablespoons chili powder

  9. 2 teaspoons ground cumin

  10. 1/4 teaspoon pepper

  11. 1/2 cup sour cream

  12. 3 tablespoons Old El Paso® Thick 'n Chunky salsa

  13. Chopped fresh cilantro, if desired

Instructions Jump to Ingredients ↑

  1. 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.

  2. In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro.

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