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Recipe: 1 2 3 Vegetable Chili
Similar Categories: Vegetable, Chili
Yield: 8 Servings
28.00 oz Tomatoes; undrained
16.00 oz Salsa
15.00 oz Black beans; rinsed, drained
10.00 oz Frozen corn
1.00 c Sliced zucchini halves
1.00 ts Chili powder
8.00 oz 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.
28.00 oz Tomatoes; undrained
16.00 oz Salsa
15.00 oz Black beans; rinsed, drained
10.00 oz Frozen corn
1.00 c Sliced zucchini halves
1.00 ts Chili powder
8.00 oz 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.
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