1-2-3 Vegetable Chili 28 oz Tomatoes; undrained
16 oz Salsa
15 oz Black beans; rinsed, drained
10 oz Frozen corn
1 c Sliced zucchini halves
1 ts Chili powder
8 oz KRAFT Shredded Mild Reduced Fat Cheddar Cheese
BRING tomatoes, salsa, beans, corn, zucchini and chili powder to boil
in saucepan on medium-high heat.
REDUCE heat to low; simmer 10 minutes.
SPRINKLE 2 tablespoons cheese in bottom of each serving bowl. Top with
chili and additional 2 tablespoons cheese. Garnish with hot red pepper
slices.
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