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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Denise Anderson, Lexington, Ky. I created this chili when my husband and I were trying to eat less meat. Ingredients:
2 tablespoons vegetable oil |
1 onion, chopped |
2 carrots, sliced into thin coins |
1 green bell pepper, coarsely chopped |
2 each small zucchini and small yellow squash, cut into 1/2-inch dice |
1 can (28 ounces) crushed tomatoes |
2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed |
1 can (15 1/4 ounces) corn, with liquid |
6 ounces tomato paste |
1 can (4 ounces) chopped green chiles, with liquid |
6 tablespoons chili powder |
1 tablespoon ground cumin |
2 tablespoons sugar |
1 to 2 teaspoons salt, to taste |
1/2 teaspoon pepper |
sour cream (for garnish), optional |
grated cheddar cheese (for garnish), optional |
Directions:
1. 1. Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.
2. 2. Add remaining ingredients, except the garnishes; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.
3. Per serving: 415 calories, 74g carbohydrates, 20g protein, 7g fat, no cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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