Instructions: 1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Stir in chili powder, cumin, and salt; saute 1 minute. Add tomatoes and next 7 ingredients; bring to a boil.

Cover, reduce heat and simmer 30 minutes, stirring occasionally. Spoon chili into bowls; top each serving with 1 tablespoon sour cream. Sprinkle diced green and red bell pepper evenly over each serving.

Yield: 8 servings (serving size: 1 1/2 cups).

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