Rainbow Chili

Servings: 4 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied, keeps well in the refrigerator for 3-4 days, and freezes well.

Ingredients

• 1 tsp. olive oil
• 1 medium onion (diced)
• 1 large carrot (peeled and cut into small dice)
• 1 medium red bell pepper (diced)
• 1 Tbsp. chili powder
• 1/2 tsp. ground cumin
• 1 Tbsp. smoked paprika
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 2 – 15 ounce cans no salt added diced tomatoes
• 2 – 15 ounce cans no salt added white beans (drained and rinsed)
• 2 cups no salt added vegetable stock
• 1 medium zucchini (diced)
• 1 ear corn (shuck kernels from cob) or 1 cup frozen corn
• 4 Tbsp. reduced fat sour cream
• 2 ounces reduced fat cheddar cheese

Place the oil in a large sauce pan over medium high heat.

Add the onion and carrot and cook for about 5 to 7 minutes. Stir frequently.

Add the red bell pepper and cook for about 3 minutes. Stir frequently.

Add the chili powder, cumin, paprika, oregano, salt, tomatoes, white beans, and vegetable stock.

Stir and reduce the heat to medium low and simmer for 20 minutes.

Add the zucchini and corn.

Simmer for another 10 minutes. Stir occasionally.

Serve topped with the sour cream and cheddar cheese.