Zippy Vegetable Chili

[Guest guest]

Any of the recipes that I've posted today should be good ideas for the new

vegetarian or for those who have to cook for the non veggie since they came

from a magazine that is for the average family cook. kathleen

 

* Exported from MasterCook *

 

Zippy Vegetable Chili

 

Recipe By : Taste of Home's Light & Tasty, Premiere Issue 2001, p. 56

Serving Size : 7 Preparation Time :0:00

Categories : Beans And Legumes Slow Cooker

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups chopped onions

3/4 cup chopped sweet red pepper

3/4 cup chopped green pepper

14 1/2 ounces vegetable broth

20 ounces canned diced tomatoes and green chilies

1/2 cup salsa

1 tablespoon chill powder

1 teaspoon ground cumin

3/4 teaspoon garlic powder

15 ounces canned pinto beans -- rinsed and drained

1 cup fresh or frozen corn

1 cup shredded reduced-fat cheddar cheese -- (4 ounces)

 

In a large saucepan, bring onions, peppers and broth to a boil. Reduce

heat; cover and simmer for 5 minutes. Add tomatoes, salsa and seasonings;

return to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes. Add

beans and corn; simmer 5 minutes longer or until heated through stirring

occasionally. Garnish each serving with cheese. Yield: 7 servings.

 

Nutritional Analysis: One serving (1 cup) equals 157 calories, 3 g fat (1 g

saturated fat), 3 mg cholesterol, 946 mg sodium, 27 g carbohydrate, 6 g

fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 very

lean meat.

 

 

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