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. |
