Recipe - Chili Rice Salad

1 Medium onion, chopped
2 Cloves garlic, minced
2 tablespoon Vegetable oil
1 cn Whole tomatoes (28 ounce can)
undrained
coarsely chopped
2 cn Kidney beans (16 ounce cans)
rinsed and drained
1 cn Whole kernel corn (12oz can)
drained
One half cup Picante Sauce
1 One half teaspoon Ground cumin
1 teaspoon Oregano leaves, crushed
1 teaspoon Unsweetened cocoa
One fourth teaspoon Cinnamon
1 Red or green bell pepper
cut into 1/2inch slices.

OPTIONAL TOPPINGS
Sour cream
Chopped green onions

Cook onion and garlic in oil in large saucepan or Dutch oven until onion
is tender but not brown. Add remaining ingredients except red pepper and
optional toppings; bring to a boil. Reduce heat, cover and simmer 20
minutes. Stir in red pepper; continue to simmer uncovered 5 minutes or
until desired consistency. Ladle into bowls; top as desired and serve with
additional picante sauce. Makes 6 servings, about 7 One half cups chili.
Brightly colored and boldly flavored, this meatfree chili is lightly
seasoned with cinnamon. Its farfromtheordinary flavor and low fat and
calorie counts make it a favorite of the fitness set.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini