Three-Bean Holiday Chili

Serve this tummy-warming fast and festive chili throughout the holidays and beyond! MORE+ LESS-

By Betty Crocker Kitchens

December 24, 2014

can (28 oz) Muir Glen™ organic diced tomatoes, undrained

can (19 oz) Progresso™ red kidney beans, drained

can (15 oz) Progresso™ chickpeas (garbanzo beans), drained

can (15 to 16 oz) butter beans, drained

can (15 oz) Muir Glen™ organic 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 salsa

Chopped fresh cilantro, if desired

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1

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.
2

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

Bell pepper stars cut with miniature cookie cutters make a fun and festive decoration to top off this cozy chili.
Invite the gang over for a tree-trimming party. Double the chili recipe, and make it in a 6-quart Dutch oven. Serve the chili with a “make it your way” chili bar. Provide toppings of sour cream, salsa, shredded cheeses, chopped red onion, chopped ripe olives, chopped avocado and, for the bold, red pepper sauce. Have baskets filled with croutons, tortilla chips, muffins and breadsticks for chili dipping. For an extra treat, offer purchased bread bowls or tortilla bowls (available at your supermarket) to serve the chili in.