1 can whole tomatoes (28 ounces) undrained
1 can garbanzo beans (15 to 16 ounces) drained
1 can kidney beans (15 to 16 ounces) drained
1 can butter beans (15 to 16 ounces) drained
1 can tomato sauce (15 ounces)
3 small red, orange or yellow bell peppers, cut into 1-inch pieces
1 Anaheim or jalapeño chili, seeded and chopped
1 tablespoon chili powder (1 to 2)
2 teaspoons ground cumin
1/4 teaspoon pepper
1/2 cup sour cream
3 tablespoons salsa
Chopped fresh cilantro, if desired
1. Mix all ingredients except sour cream, salsa and cilantro in 4-quart Dutch oven. Heat to boiling, breaking up tomatoes; reduce heat. Cover and simmer 15 to 20 minutes or until bell peppers are tender.
2. Mix sour cream and salsa in small bowl. Serve chili with sour cream mixture. Sprinkle with cilantro.
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