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
Need to make a substitution?
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.