Chili Rico Recipe


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Chili Rico Recipe from the Recipes 4U Collection

 

Chili Rico Recipe

Recipe Ingredients

1 medium onion, chopped
2 cloves garlic, minced
2 tbsp vegetable oil
1 can whole tomatoes (28 oz can) undrain, ed coarsely chopp
2 can kidney beans (16 oz cans) rinsed a, nd drained
1 can whole kernel corn (12oz can) drain, ed
1/2 cup picante sauce
1 1/2 tsp ground cumin
1 tsp oregano leaves, crushed
1 tsp unsweetened cocoa
1/4 tsp cinnamon
1 red or green bell pepper cut into, 1/2-inch slices.

OPTIONAL TOPPINGS

1 sour cream
1 chopped green onions

Recipe Preparation

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.

 

 

Servings: 6

 

 

 

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Dieting tips

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Chili Rico Recipe from the Recipes-4U Cookbook

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This Chili Rico Recipe is one of our Stew Recipes, which are collected from submissions from site visitors and `free to use` sources. Clearly, with in excess of 50,000 recipes in the collection it is not possible to prepare every recipe on our website, so please take care, and double check everything and use common sense. If you spot any thing that looks wrong, let us know.


 

Chili Rico Recipe

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