Vegetarian Chili

INGREDIENTS:

1 (28 ounce) can tomatoes, undrained
1 (16 ounce) jar thick ‘n chunky salsa
1 (15 ounce) can black beans, rinsed, drained
1 (10 ounce) package frozen whole kernel corn
1 cup halved zucchini slices
1 teaspoon chili powder
1 (8 ounce) package 2% shredded reduced fat mild cheddar cheese

DIRECTIONS:

  1. Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
  2. Reduce heat to low; simmer 10 minutes.
  3. Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.
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