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Prep 20min
Total55min
Servings6
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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 thick & chunky salsa
Chopped fresh cilantro, if desired
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Steps
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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Beef it up with a pound of ground beef, cooked and drained.
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