Vegetable Chili

This hearty chili is full of flavor and low in calories! It is also a great recipe to have on hand in case some vegetarian friends drop by.  

 Vegetable Chili

adapted from Taste of Home

Ingredients:

1 1/2 cup White Onion, chopped

3/4 cup Red Bell Pepper, chopped

3/4 cup Green Bell Pepper, chopped

1 can (14.5oz) Vegetable Broth

2 cans (10oz each) Diced Tomatoes with Green Chilies

1/2 cup Mild Salsa

1 teaspoon Ground Cumin

1 Tablespoon Chili Powder

3/4 teaspoon Garlic Powder

1 can (15oz) Pinto Beans, rinsed and drained

1 cup Fresh or Frozen Corn

Shredded Cheddar Cheese (optional)

In a 3-quart saucepan, bring onions, peppers and broth to a boil.  Reduce heat to low; cover and simmer for 5 minutes.  Stir in tomatoes, salsa, and seasonings; return to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.  Add beans and corn; simmer 5 minutes longer or until heated through, stirring occasionally.  Top with shredded cheese, if desired.

Makes 8 Servings