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.
adapted from Taste of Home
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