1 can (19oz/540mL) DEL MONTE Chili Stewed Tomatoes
1 cup (250mL) carrots, shredded
1 cup (250mL) zucchini, shredded
1 can (12oz) DEL MONTE Corn
1 can (19oz/540mL) PRIMO Kidney Beans

In skillet on medium heat, combine ingredients except kidney beans and simmer for 15 minutes.
Then add kidney beans and simmer 5 to 10 minutes.
Makes 4 servings.


Chili Vegetarian Style

20 minutes
30 minutes


1 Tbsp (15mL) extra virgin, olive oil
1 jalapeno pepper, seeds removed, fine chopped
1/2 cup (125mL) chopped onion
1 small cooking onion, sliced
1 1/3 cups (325mL) red & yellow peppers, chopped
6 tsp (30mL) chili powder
1 1/2 tsp (7mL) paprika
1/4 tsp (1mL) garlic powder
3/4 tsp (3mL) ground (cayenne) red pepper
1/3 cup (75mL) SPLENDA Granular
3 Tbsp (45mL) cider vinegar
1 28-oz (796mL) can crushed tomatoes with thick tomato puree
2 19-oz (540mL) cans black beans (Do Not Drain!)
2 19-oz (540mL) cans dark red kidney beans (Do Not Drain)
1 19-oz (540mL) can cannellini beans/white kidney beans (Do Not Drain!)
1 10-oz (284mL) can corn kernels
Salt to taste (opt.)


In a large, non stick, stock pot heat olive oil. Saut jalapeno, onions, and red & yellow peppers over medium heat until onions are translucent (5-8 minutes). Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot. Serves 16. This chili, like most chilis, tastes best the day after it is made. Refrigerate chili in covered pot overnight. Bring to a boil over a low heat, stirring constantly.

Did You know?