Vegetable Chili

[Guest guest]

Vegetable Chili

 

Nonstick cooking spray

1-1/4 cups finely chopped zucchini

3/4 cup finely chopped carrot

1 green onion, chopped

1 tsp. bottled minced garlic

2 cans (15 oz. ea.) hot style chili beans in chili sauce

2 cans (14-1/2 oz. ea.) diced tomatoes, undrained

1/4 cup ketchup

1 TB unsweetened cocoa powder

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. bottled hot pepper sauce

1/4 tsp. dried oregano, crushed

1/2 of an 8 oz. tub cream cheese with chive and onion

2 TB milk

1/2 cup (2 oz.) shredded Cheddar cheese

Green onion strips, optional

 

Coat an unheated large sauce pan with cooking spray; heat over medium heat.

Add zucchini,

carrot, chopped green onion, and garlic; cook for 2 minutes. Add undrained

chili beans, undrained

tomatoes, ketchup, cocoa powder, chili powder, cumin, hot pepper sauce, and

oregano.

 

Bring to boiling; reduce heat. Simmer, uncovered, about 45 minutes or until

desired consistency,

stirring occasionally. Season to taste with salt and black pepper.

 

In a small bowl stir together cream cheese and milk until smooth. Stir in

Cheddar cheese.

 

To serve, ladle chili into bowls. Spoon some of the cream cheese mixture onto

each serving.

 

If desired, garnish with green onion strips.

 

Makes 6 servings.