Three-Bean Christmas Chili

Enhance ordinary chili with three types of beans and colorful bell peppers. MORE+ LESS-

By Betty Crocker Kitchens

December 15, 2009

can (28 oz) whole tomatoes, undrained

can (15 oz) Progresso™ dark red kidney beans, drained

can (15 oz) garbanzo beans, drained

can (15.5 oz) butter beans, drained

can (15 oz) tomato sauce

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

Anaheim or jalapeño chile, seeded, chopped

to 2 tablespoons chili powder

teaspoons ground cumin

1/4

teaspoon pepper

1/2

cup sour cream

tablespoons Old El Paso™ Thick 'n Chunky salsa

Chopped fresh cilantro, if desired

Hide Images

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.