1-2-3 Vegetable Chili
By Fitness and Freebies
Tomatoes with your favorite salsa plus black beans, kernel corn, zucchini, chili powder for seasoning and mild Cheddar cheese.
1 can (28 oz.) tomatoes, undrained
1 jar (16 oz.) salsa
1 can (15 oz.) black beans , rinsed, drained
1 package (10 oz.) frozen whole kernel corn
1 cup halved zucchini slices
1 teaspoon chili powder
1 package (8 oz.) 2 percent shredded reduced fat mild Cheddar cheese
Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minutes.
Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.
Recipe makes 8 servings Vegetable Chili.
See also: 20 Minute Chili
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It's tough to find anyone in the United States -- vegetarian or not -- who is protein-deprived. Most Americans consume up to twice as much protein as they need every day. Even the average vegetarian fits in about one and a half times as much as the body needs.