Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

---------------------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.

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