Chili Rico - cooking recipe

Ingredients

1 medium onion, chopped
1/2 c. picante sauce
2 cloves garlic, minced
1 1/2 tsp. ground cumin
2 Tbsp. vegetable oil
1 tsp. oregano leaves, crushed
1 (28 oz.) can whole tomatoes, undrained and coarsely chopped
1 tsp. unsweetened cocoa
1/4 tsp. cinnamon
2 cans (16 oz. each) kidney beans, rinsed and drained
1 (12 oz.) can whole kernel corn, drained
1 red or green bell pepper, cut into 1/2-inch pieces

Preparation

Cook onion and garlic in oil in large pan until tender.
Add remaining ingredients except pepper; boil.
Reduce heat, cover and simmer 20 minutes.
Stir in pepper; continue to simmer, uncovered, 5 minutes or until desired consistency.
Ladle into bowls and add additional picante sauce.
Serves 6.