Spicy Vegetarian Chili
- 1 of 3 Heat oil in large Dutch oven over medium heat. Add pepper and onion; cook until vegetables are tender, about 8 minutes. Stir in tomatoes; cook, stirring occasionally, for 5 minutes.
- 2 of 3 Add zucchini, yellow squash, jalapeno, chili powder, cumin, sugar and salt; cook 1 minute. Add broth, black beans, corn and pinto beans. Simmer, uncovered, 20 minutes.
- 3 of 3 To serve, ladle chili into bowls. Sprinkle with cilantro if desired. Makes 10 servings.
Servings Per Recipe: 10
Per Serving: 679 mg sodium, 11 g pro., 194 kcal cal., 4 g Fat, total, 37 g carb., 0 mg chol., 1 g sat. fat