Receta Spicy Vegetarian Chili

by Cindy Mulligan

I found this recipe on the Weight Watchers site.  I’ve adjusted it slightly, but haven’t affected the point value.  (If you’re interested, this serves 6.  One serving is approximately 1.5 cups, for only 1 Smart Point!)  This is super delicious.  We do love our beef and chicken - but I don't miss the meat in this fantastically flavorful chili. Ingredients: 29 oz canned diced tomatoes, fire-roasted with garlic 3 Tbsp canned tomato paste 1 Tbsp olive oil 1 Tbsp chili powder, regular-variety 1⁄2 tsp chili powder, chipotle-variety 1 tsp ground cumin 2 large uncooked zucchini, cut into 3/4-inch dice (about 4 cups) 2 cup(s)frozen corn kernels 15 oz canned black beans, rinsed and drained 15 oz canned pinto beans, rinsed and drained 2 medium poblano chile, seeded and diced (about 1 3/4 cups) 3⁄4 cup(s) cilantro, fresh, chopped 1⁄2 cup water, or up to 1 cup if needed 3⁄4 tsp table salt, or to taste Garnish: Green Onions, Cheddar Cheese, Sour Cream or Non-Fat Yogurt Instructions: In a 4-quart or larger slow cooker, combine tomatoes, tomato paste, oil, both types of chili powder and cumin. Add zucchini, corn, both types of beans and poblanos; stir to mix well. Cover and cook on LOW setting until vegetables are tender, about 6 hours. Stir in cilantro and enough water to desired consistency; season with salt. Yields about 1 1/2 cups per serving. Garnish and serve! Click here for printable recipe.