Name: Chili Rico
Ingredients: 1 Medium onion, chopped; 2 Cloves garlic, minced; 2 tb Vegetable oil; 1 cn Whole tomatoes (28 oz can) undrained coarsely chopped; 2 cn Kidney beans (16 oz cans) rinsed and drained; 1 cn Whole kernel corn (12oz can) drained; 1/2 c Picante Sauce; 1 1/2 ts Ground cumin; 1 ts Oregano leaves, crushed; 1 ts Unsweetened cocoa; 1/4 ts Cinnamon; 1 Red or green bell pepper cut into 1/2-inch slices.; Sour cream; Chopped green onions

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Chili, Vegetarian	6	Servings

INGREDIENTS

1		Medium onion, chopped
2		Cloves garlic, minced
2	tb	Vegetable oil
1	cn	Whole tomatoes (28 oz can) undrained coarsely chopped
2	cn	Kidney beans (16 oz cans) rinsed and drained
1	cn	Whole kernel corn (12oz can) drained
1/2	c	Picante Sauce
1 1/2	ts	Ground cumin
1	ts	Oregano leaves, crushed
1	ts	Unsweetened cocoa
1/4	ts	Cinnamon
1		Red or green bell pepper cut into 1/2-inch slices.
		Sour cream
		Chopped green onions

INSTRUCTIONS

OPTIONAL TOPPINGS
Cook onion and garlic in oil in large saucepan or Dutch oven until onion
is tender but not brown.  Add remaining ingredients except red pepper and
optional toppings; bring to a boil. Reduce heat, cover and simmer 20
minutes.  Stir in red pepper; continue to simmer uncovered 5 minutes or
until desired consistency. Ladle into bowls; top as desired and serve with
additional picante sauce.  Makes 6 servings, about 7 1/2 cups chili.
Brightly colored and boldly flavored, this meat-free chili is lightly
seasoned with cinnamon. Its far-from-the-ordinary flavor and low fat and
calorie counts make it a favorite of the fitness set.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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