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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
vegetable cooking spray |
2 teaspoons vegetable oil |
1 cup thinly sliced carrot |
1 cup chopped onion |
1/2 cup chopped green pepper |
3 cloves garlic, minced |
2 cups peeled, cubed red potato |
1 cup canned no-salt-added beef broth, undiluted |
1 cup water |
1 cup frozen whole kernel corn, thawed |
1 cup commercial chunky salsa |
1 (15-ounce) can no-salt-added tomato sauce |
1 1/2 tablespoons chili powder |
3/4 teaspoon ground cumin |
1/4 teaspoon pepper |
1 (15-ounce) can red kidney beans, drained |
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese |
nonfat sour cream alternative (optional) |
chopped green onions (optional) |
Directions:
1. Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add carrot, 1 cup onion, green pepper, and garlic; saute until tender. Add potato and next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Cover and simmer an additional 30 minutes or until potato is tender. Add beans, and cook, uncovered, an additional 5 minutes.
2. Spoon chili into individual serving bowls; sprinkle each serving with 1 tablespoon cheese. If desired, top with sour cream and green onions.
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