1-2-3 vegetable chili

Yield: 8 Servings

Measure Ingredient
28 ounces Tomatoes; undrained
16 ounces Salsa
15 ounces Black beans; rinsed, drained
10 ounces Frozen corn
1 cup Sliced zucchini halves
1 teaspoon Chili powder
8 ounces KRAFT Shredded Mild Reduced Fat Cheddar Cheese

BRING tomatoes, salsa, beans, corn, zucchini and chili powder to boil in saucepan on medium-high heat.

REDUCE heat to low; simmer 10 minutes.

SPRINKLE 2 tablespoons cheese in bottom of each serving bowl. Top with chili and additional 2 tablespoons cheese. Garnish with hot red pepper slices.


Posted to brand-name-recipes by Meg Antczak <meginny@...> on Jan 19, 1998

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