Ingredients
1 can (16 ounces) hot chili beans, undrained1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) Mexican stewed tomatoes1 cup frozen corn, thawed1/2 cup chunky salsa1/2 cup coarsely chopped green pepper1/2 cup coarsely chopped sweet red pepper1 tablespoon ground cumin2 teaspoons chili powder4 tablespoons fat-free sour cream4 tablespoons shredded reduced-fat cheddar cheese
Preparation
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp-tender. Top each serving with sour cream and cheese.
