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5* SC: Vegetarian Chili Ole!

Source of Recipe

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VE: 5* SC: Vegetarian Chili Ole!

Healthy Cooking February/March 2012
5 reviews rate this recipe 5 Stars!
Exchanges
Prep: 35 min. Cook: 6 hours
Yield: 7 servings.

I combine ingredients for this hearty chili, chunky with veggies, the night before, put in my trusty slow cooker in the morning and come home to a rich, spicy meal at night! —Marjorie Au, Honolulu, Hawaii

Ingredients:
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1-1/2 cups frozen corn
• 1 large onion, chopped
• 1 medium zucchini, chopped
• 1 medium sweet red pepper, chopped
• 1 can (4 ounces) chopped green chilies
• 1 ounce Mexican chocolate, chopped
• 1 cup water
• 1 can (6 ounces) tomato paste
• 1 tablespoon cornmeal
• 1 tablespoon chili powder
• 1/4 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon hot pepper sauce, optional
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• Optional toppings: diced tomatoes, chopped green onions and crumbled queso fresco

Directions:
1. In a 4-qt. slow cooker, combine the first nine ingredients. Combine the water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and pepper sauce if desired until smooth; stir into slow cooker. Cover and cook on low for 6-8 hours or until vegetables are tender.

2. Serve with toppings of your choice.

1 cup (calculated without optional ingredients) equals 216 calories, 1 g fat (trace saturated fat), 0 cholesterol, 476 mg sodium, 43 g carbohydrate, 10 g fiber, 11 g protein. ++++ Exchanges: 2-1/2 starch, 1 lean meat