Coastal Chili

• 2 Tbsp. oil
• 2 garlic cloves, minced
• 1 large onion, chopped
• 2 Tbsp. chili powder
• 2 tsp. cumin seed or 1/2 tsp. ground
• 1 tsp. dried oregano
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper
• 1/2 tsp. black pepper
• 4 c. peeled, chopped tomatoes
• 4 c. cooked red kidney beans (undrained)
• 2 medium green peppers, chopped
• 2 lb. bay scallops, cut into 1/2 inch pieces
• sour cream

1. In a 3-quart microwaveproof casserole, combine oil, garlic, onion, chili, cumin, oregano, cinnamon, salt, cayenne and black pepper. Cover with wax paper; cook on High for 3 minutes or until onion is tender. Add remaining ingredients, except scallops. Cover; cook on High 8 to 10 minutes until mixture is boiling. Stir well. Place scallops around outer rim of dish. Cover with wax paper. Cook for 15 minutes. Let stand, covered, for 5 minutes before serving.
2. Serve with rice and a dollop of sour cream.

oil, garlic, onion, chili powder, cumin, oregano, cinnamon, salt, cayenne pepper, black pepper, tomatoes, cooked red kidney beans, green peppers, bay scallops, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996196 (may not work)