1can (28 oz) Progresso® diced tomatoes, undrained
1can (19 oz) Progresso® red kidney beans, drained
1can (15 oz) Progresso® chick peas (garbanzo beans), drained
1can (15 to 16 ounces) butter beans, drained
1can (15 ounces) tomato sauce
3small red, orange or yellow bell peppers, cut into 1-inch pieces
1Anaheim or jalapeño chili, seeded and chopped
1to 2 tablespoons chili powder
2teaspoons ground cumin
1/2cup sour cream
Chopped fresh cilantro, if desired
Mix all ingredients except sour cream, salsa and cilantro in 4-quart
Dutch oven. Heat to boiling, breaking up tomatoes; reduce heat. Cover
and simmer 15 to 20 minutes or until bell peppers are tender.2.Mix sour
cream and salsa in small bowl. Serve chili with sour cream mixture.
Sprinkle with cilantro.