Bean And Cheese Chili

• 1 Tbsp. olive oil
• 2 c. chopped onion
• 1 large bell pepper, chopped
• 1 (28 oz.) can tomatoes
• 1 1/2 Tbsp. ground cumin
• 1 Tbsp. dried oregano
• 1 tsp. minced garlic
• 1/2 tsp. salt
• 1/4 tsp. sugar
• 1 can pinto or red kidney beans, drained
• 1/4 tsp. black pepper
• 1 c. (4 oz.) shredded Monterey Jack cheese
• 1/4 c. loosely packed snipped fresh cilantro

1. Heat oil in a 2 to 3-quart saucepan over medium heat.
2. Add onions and green pepper and, stirring often, cook 5 to 6 minutes until onions are clear.
3. Stir in tomatoes, cumin, oregano, garlic, salt and sugar.
4. Bring to a boil; reduce heat to medium low and simmer uncovered about 15 minutes to blend flavors.
5. Stir in beans; simmer 15 minutes longer until beans are hot and chili has thickened slightly.
6. Stir in black pepper.
7. Ladle into bowls and sprinkle with cheese and cilantro.
8. Serve with sour cream, if desired.
9. Makes 4 servings.

olive oil, onion, bell pepper, tomatoes, ground cumin, oregano, garlic, salt, sugar, pinto, black pepper, shredded monterey jack cheese, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=817271 (may not work)