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
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Heat the oil over medium heat in a large stockpot. Add the green peppers and onions and sauté for 2 minutes.
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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.
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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.
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For each serving, place1 cup chili in a bowl. Top with ½ cup rice, 1 Tablespoon sour cream and 2 Tablespoons shredded cheese.