*Betty Crocker c/o Sydney Pryor
1 lb. ground beef, cooked & drained (can make without for vegetarian option)
1 can (28 oz.) whole tomatoes, undrained
1 can (15 oz.) dark red kidney beans, drained
1 can (15 oz. garbanzo beans, drained
1 can (15 oz.) butter beans, drained
1 can (15 oz.) tomato sauce
3 small red, orange or yellow bell peppers, cut in 1/2 inch pieces (I use all three colors of pepper)
1 Anaheim or jalapeno chili, seeded & chopped
1-2 Tbsp. chili powder
2 tsp. ground cumin
1/4 tsp. black pepper
1/2 c. sour cream
3 Tbsp. salsa
Pour can of tomatoes into large pot; break up tomatoes with a spoon. Stir in remaining ingredients except sour cream & salsa. Bring to a boil; reduce heat. Cover and simmer 30 to 35 minutes or until bell peppers are tender.
Sour Cream Topping
In a small bowl, hand mix sour cream and salsa.
Serve chili with sour cream mixture.