1-2-3 VEGETABLE CHILI

1-2-3 Vegetable Chili image

A couple spoonfuls of Cheddar in each bowl before dishing up and the rest on top after makes this 1-2-3 Vegetable Chili as cheesy as it is easy!

Provided by My Food and Family

Categories Home

Time 25m

Yield Makes 8 servings.

Number Of Ingredients 7

Ingredients

1 can (28 oz.) whole tomatoes, undrained, cut up
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (15 oz.) black beans, rinsed
1 pkg. (10 oz.) frozen corn
1 cup halved zucchini slices
1 tsp. chili powder
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mild Cheddar Cheese, divided

Steps:

Combine all ingredients except cheese in saucepan.
Bring to boil on medium-high heat; simmer on low heat 10 min., stirring occasionally.
Spoon 2 Tbsp. cheese into each of 8 soup bowls; top with chili and remaining cheese.

Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 13 g