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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a superfast veggie chili that you could have on the table in minutes. I would sub in crushed tomatoes for the whole or diced tomatoes but that is just a preference. I think this would also freeze well although I have not tried it. Ingredients:
1 (28 ounce) can tomatoes, undrained cut up |
1 (16 ounce) jar salsa |
1 (15 ounce) can black beans, drained and rinsed |
1 (10 ounce) package frozen corn |
1 cup zucchini, slices cut in half |
1 teaspoon chili powder |
2 cups shredded cheddar cheese |
Directions:
1. In a medium sauce pan add the tomatoes and their liquid, salsa, beans, corn zucchin and chili powder. Bring to a boil on medium high heat.
2. Reduce heat to low, simmer 10 minutes, stirring occasionally.
3. Put 2 T of cheese into the bottom of each bowl, top with chili and then add another 2T of cheese.
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