Categories: Soup

Ingredients

• • 1 1/2 teaspoons canola oil
• • 4 cups green pepper, chopped
• • 2 cups yellow onion, chopped
• • 2 Tablespoons chili powder
• • 1 Tablespoon garlic powder
• • 3 teaspoons ground cumin
• • 3/4 teaspoon black pepper, ground
• • 3 quarts (12 cups) canned stewed tomatoes with juice, undrained
• • 6 cups canned kidney beans, drained and rinsed
• • 6 cups canned pinto beans, drained and rinsed
• • 6 cups canned corn, drained
• • 1 cup water
• • 6 cups cooked long grain rice, hot
• • 1 cup low-fat sour cream
• • 12 oz. shredded cheddar cheese

Directions

1. Heat the oil over medium heat in a large stockpot. Add the green peppers and onions and sauté for 2 minutes.

2. Stir in the chili powder, garlic powder, 1 ½ teaspoons cumin and black pepper and continue to sauté the pepper-onion mixture for 1 minute.

3. Add the tomatoes, beans, corn, water and the remaining 1 ½ teaspoons cumin. Bring the mixture to a boil. Reduce the heat, cover and simmer for 40-50 minutes until the mixture has thickened.

4. For each serving, place1 cup chili in a bowl. Top with ½ cup rice, 1 Tablespoon sour cream and 2 Tablespoons shredded cheese.

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