Chili Rico

• 1 medium onion, chopped
• 1/2 c. picante sauce
• 2 cloves garlic, minced
• 1 1/2 tsp. ground cumin
• 2 Tbsp. vegetable oil
• 1 tsp. oregano leaves, crushed
• 1 (28 oz.) can whole tomatoes, undrained and coarsely chopped
• 1 tsp. unsweetened cocoa
• 1/4 tsp. cinnamon
• 2 cans (16 oz. each) kidney beans, rinsed and drained
• 1 (12 oz.) can whole kernel corn, drained
• 1 red or green bell pepper, cut into 1/2-inch pieces

1. Cook onion and garlic in oil in large pan until tender.
2. Add remaining ingredients except pepper; boil.
3. Reduce heat, cover and simmer 20 minutes.
4. Stir in pepper; continue to simmer, uncovered, 5 minutes or until desired consistency.
5. Ladle into bowls and add additional picante sauce.
6. Serves 6.

onion, picante sauce, garlic, ground cumin, vegetable oil, oregano, tomatoes, unsweetened cocoa, cinnamon, kidney beans, whole kernel corn, red

Taken from www.cookbooks.com/Recipe-Details.aspx?id=515728 (may not work)