VEGETARIAN CHILIMakes1½ quarts*(serving size: 1½ cups chili and 1 tablespoon sour cream)1 cup chopped onion3 cloves garlic, minced1 cup water½ cup diced green bell pepper2 tablespoons chili powder1½ teaspoons ground cumin2 (14½-ounce) cans no-salt-added, stewed tomatoes, undrained1 (15-ounce) can red kidney beans, drained1 (15-ounce) can garbanzo beans, drained¼ cup nonfat sour cream alternative1. Coat a Dutch oven with cooking spray, plave over medium heat until hot.console.log("catid body is "+catID);if(catID==120){document.getElementsByClassName("divConnatix")[0].style.display ="none";var script = document.createElement('script'); script.src = 'https://player.anyclip.com/anyclip-widget/lre-widget/prod/v1/src/lre.js'; script.setAttribute('pubname','jpostcom'); script.setAttribute('widgetname','0011r00001lcD1i_12258'); document.getElementsByClassName('divAnyClip')[0].appendChild(script);}else if(catID!=69 && catID!=2){ document.getElementsByClassName("divConnatix")[0].style.display ="none"; var script = document.createElement('script'); script.src = 'https://static.vidazoo.com/basev/vwpt.js'; script.setAttribute('data-widget-id','60fd6becf6393400049e6535'); document.getElementsByClassName('divVidazoo')[0].appendChild(script); }2. Add water and next 6 ingredients, bring to a boil. Reduce heat, simmer, uncovered, 30 minutes.3. Ladle into individual soup bowls, top with sour cream.
