Title: Chili Rico
Categories: Chili
Yield: 6 Servings

1	md	Onion; chopped
2	cl	Garlic; minced
2	tb	Vegetable oil
1	cn	28-oz. whole tomatoes; undrained, coarsely chopped
2	cn	16-oz. kidney beans; rinsed and drained
1	cn	12-oz. whole kernel corn; 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
OPTIONAL TOPPINGS
		Sour cream
		Green onions; chopped

Cook onion and garlic in oil in large pan or Dutch oven until 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. Makes 6 servings, 7 1/2 cups chili.

Source: TPA Trib, 2/23/95

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