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Yield
6 servings (serving size: 1 1/3 cups chili and 1 tablespoon sour cream)
Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson

How to Make It

Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with sour cream.

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