Three-Bean Chili

Ingredients

• 0.5 cup bell pepper green
• 0.3 teaspoon pepper black
• 2 teaspoons bottled garlic minced
• 15.5 ounce black beans rinsed drained canned
• 15.5 ounce garbanzo beans rinsed drained canned
• 15.5 ounce beans red rinsed drained canned
• 14.5 ounce canned tomatoes diced undrained canned
• 2 teaspoons chili powder 
• 0.3 cup cilantro leaves fresh chopped
• 2 teaspoons ground cumin 
• 6 tablespoons cream sour reduced-fat
• 2 teaspoons olive oil 
• 1 cup onion 
• 2 tablespoons tomato paste 
• 14.5 ounce vegetable stock organic canned (such as Swanson Certified )
• 0.8 cup water 
• 1 tablespoon cornmeal yellow

Equipment

• frying pan
• sauce pan

Directions

1. Heat olive oil in a large saucepan over medium-high heat.
2. Add onion, bell pepper, and garlic to pan; saut 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes.
3. Remove from heat; stir in cilantro.
4. Serve with sour cream.