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1Into 4-quart Dutch oven, pour can of tomatoes; break up tomatoes with spoon. Stir in remaining ingredients except sour cream, salsa and cilantro. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes or until bell peppers are tender.
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2In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro.