Texas Fajita Chili

1¼ cups chopped onion
1 cup chopped green bell pepper
1 tbsp vegetable oil
2 cans (15oz each) kidney beans, drained
1 lb shredded cooked pork or beef
1 14oz can Hunt® whole peeled tomatoes, undrained and cut up
1 cup Lawry's® Fajitas Skillet® Sauce
1 7oz can Del Monte® whole kernel corn, drained
1/2 cup tomato juice or cooking wine
1½ tsp. chili powder
Grated Monterey Jack cheese and sour cream

In large skillet, sauté onion and bell pepper in oil for 10 minutes or until
tender. Stir in kidney beans, shredded meat tomatoes, Fajitas Sauce, corn,
tomato juice or wine and chili powder. Bring mixture to boiling;
reduce heat, cover and simmer 20 minutes.

Serve in individual bowls. Sprinkle with grated Monterey Jack cheese or/and
dollop with sour cream, if desired.

6 servings