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1-2-3 Vegetable Chili
Submitted by administrator, 703 days 4 hours ago.
yield : 8 Servings
ingridients :
28 oz Tomatoes; undrained
16 oz Salsa
15 oz Black beans; rinsed, drained
10 oz Frozen corn
1 c Sliced zucchini halves
1 ts Chili powder
8 oz KRAFT Shredded Mild Reduced Fat Cheddar Cheese
directions :

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.

Recipe by: KRAFT WEBSITE

Posted to brand-name-recipes by Meg Antczak <meginny[at]frontiernet.net> on Jan 19, 1998

 
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