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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My husband is a big meat eater, so when he's out of town, I try to cut back on meat and make this hearty chili, relates Eve Visser of South Bend, Indiana. It's very quick and easy. Ingredients:
1 can (16 ounces) hot chili beans, undrained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (14-1/2 ounces) mexican stewed tomatoes |
1 cup frozen corn, thawed |
1/2 cup chunky salsa |
1/2 cup coarsely chopped green pepper |
1/2 cup coarsely chopped sweet red pepper |
1 tablespoon ground cumin |
2 teaspoons chili powder |
4 tablespoons fat-free sour cream |
4 tablespoons shredded reduced-fat cheddar cheese |
Directions:
1. 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. Yield: 4 servings.
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