To prevent curdling, do not bring the chili back to a boil once the sour cream has been added.
Make and refrigerate the chili up to two days ahead, but do not add the sour cream, cilantro and guacamole until time to reheat and serve.
Serve the chili with warmed flour tortillas and a salad of chopped tomatoes, cucumbers and onion. End the meal with a cool dessert, such as cantaloupe slices topped with a scoop of sherbet.
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