Recipe: Three-Bean Holiday Chili (using garbanzo, kidney, and butter beans)

THREE-BEAN HOLIDAY CHILI

1 can (28 ounces) whole tomatoes, undrained
1 can (15 to 16 ounces) garbanzo beans, drained
1 can (15 to 16 ounces) kidney beans, drained
1 can (15 to 16 ounces) butter beans, drained
1 can (15 ounces) tomato sauce
3 small red, orange or yellow bell peppers, cut into 1-inch pieces
1 Anaheim or jalape o chili, seeded and chopped
1 to 2 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon pepper
TO SERVE:
1/2 cup sour cream
3 tablespoons salsa
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.

Mix sour cream and salsa in small bowl.

Serve chili with sour cream mixture. Sprinkle with cilantro.

Servings: 6
Source: Betty Crocker