1-2-3 Vegetable Chili
1 28-oz. can tomatoes, undrained
1 16-oz. jar salsa
1 15-oz. can black beans, rinsed, drained
1 10-oz. package frozen whole kernel corn
1 cup halved zucchini slices
1 teaspoon chili powder
1 8-oz. package 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.
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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.