Denise Anderson, Lexington, Ky.
"I created this chili when my husband and I were trying to eat less meat."
Recipe information
Yield
Makes 6 servings
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
Preparation
Step 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.
Step 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.
Nutrition Per Serving
Per serving: 415 calories
74g carbohydrates
20g protein
7g fat
no cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
