Prep Time: 15 mins
Total Time: 40 mins
Servings: 6
Ingredients
- 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
- 1 can (19 oz) Progresso™ red kidney beans, drained
- 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
- 1 can (15 to 16 oz) butter beans, drained
- 1 can (15 oz) Muir Glen™ organic 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 salsa
- Chopped fresh cilantro, if desired
Directions
- 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.
- In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro.