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 alternativevar zflag_nid='794'; var zflag_cid='1091/988'; var zflag_sid='122'; var zflag_width='300'; var zflag_height='250'; var zflag_sz='9'; 1. Coat a Dutch oven with cooking spray, plave over medium heat until hot.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.
(photo credit: myrecipes.com)ByGOURMETKOSHERCOOKING.COM