Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

---------------------OPTIONAL TOPPINGS--------------------------
Sour cream Chopped green onions

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 the Pace Picante Sauce Test Kitchens in San Antonio, Texas.

Printed in the December 27, 1992, issue of the Simi Valley, CA,
Enterprise.

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