Three-Bean Chili
  • 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
  • 1/4teaspoon pepper
  • 1/2cup sour cream
  • 3tablespoons salsa
  • Chopped fresh cilantro, if desired
  1. Mix all ingredients except sour cream, salsa and cilantro in 4-quart
  2. Dutch oven. Heat to boiling, breaking up tomatoes; reduce heat. Cover
  3. and simmer 15 to 20 minutes or until bell peppers are tender.2.Mix sour
  4. cream and salsa in small bowl. Serve chili with sour cream mixture.
  5. Sprinkle with cilantro.