CHEESY VEGETABLE CHILI

Cheesy Vegetable Chili image

Provided by KelBel

Categories Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

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2 tablespoons oil
2 garlic cloves, minced
1 large green pepper, chopped
1/2 lb mushroom, sliced
1/2 cup onion, chopped
28 ounces diced tomatoes with juice
15 ounces tomato sauce
2 tablespoons chili powder
2 teaspoons cumin
1 1/2 cups zucchini, diced
1 (15 ounce) can kidney beans, drained and rinsed
1 (10 ounce) bag frozen corn
1 cup cheddar cheese, grated

Steps:

Heat oil in a large soup pot, add garlic, green pepper, mushrooms and onions. Cook until tenter, about 5 minutes.
Add diced tomatoes, tomato sauce, chili powder, and cumin. Heat to a boil. Reduce to low.
Add zucchini, kidney beans and corn. Simmer for 30 minutes.
Add grated chedder cheese, and stir until melted into chili.
Serve with rice or cornbread, more cheese, sour cream and onion.

Nutrition Facts : Calories 464, Fat 19.1, SaturatedFat 7.3, Cholesterol 29.7, Sodium 1533.6, Carbohydrate 61.3, Fiber 14.1, Sugar 17.9, Protein 21.3