*To reduce sodium content, rinse beans in a strainer under cool running water.
Heat oil in a large pot over medium-high heat. Add onions, peppers, and garlic. Cook 3-4 minutes, or until slightly softened.
Add tomatoes and beans to the pot. Stir in cumin, chili powder, oregano, salt, and water.
Bring to a boil, then reduce to medium heat and simmer 20 minutes or more, stirring occasionally, until the chili reaches desired thickness.
Top each bowl of chili with 1 tablespoon sour cream and 1 tablespoon cheese.
Exchanges 2 starches; 2 very lean meat substitutes; 3 ½ vegetables; 1 fat
Side Suggestions: Caesar Salad Mix and Crusty Bread (Italian or French)
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