How To make Chili Rico

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.