Prep Time: 20 mins
Total Time: 55 mins
Servings: 6 servings (1 1/4 cups each)
Ingredients
- 1 can whole tomatoes, undrained (28 ounces)
- 1 can Progresso® dark red kidney beans, drained (15 ounces)
- 1 can Green Giant® garbanzo beans, drained (15 ounces)
- 1 can Green Giant® butter beans, drained (15.5 ounces)
- 1 can tomato sauce (15 ounces)
- 3 small red, orange or yellow bell peppers, cut into 1-inch pieces
- 1 Anaheim or jalapeno chile, seeded, chopped
- 1 to 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon pepper
- 1/2 cup sour cream
- 3 tablespoons Old El Paso® Thick ‘n Chunky salsa
- Chopped fresh cilantro, if desired
Directions
- 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.
- In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro
Tip: High Altitude (3500-6500 ft): No change.
