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4 servings
1 large onion, coarsely chopped
1 tablespoon vegetable oil
28 oz can whole tomatoes, drained and coarsely chopped
2/3 cup picante sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried basil
14 oz. can black beans, rinsed and drained
1 green bell pepper, medium, cut into 3/4-inch pieces
1 red bell pepper, medium, cut into 3/4-inch pieces
1 large zucchini, or yellow squash, cut into 1/2-inch pieces
3 cups cooked rice
fat-free cheddar cheese
nonfat sour cream
chopped fresh cilantro
picante sauce
Cook onion in oil in a Dutch oven over medium-high heat, stirring
constantly, until tender. Add tomatoes and next 4 ingredients; stir
well. Bring to a boil, cover, reduce heat, and simmer 5 minutes.
Stir in beans, peppers, and squash. Cover and cook over medium-low
heat 25 minutes, until vegetables are tender, stirring mixture
occasionally.
To serve, ladle chili over rice into individual soup bowls. Top
each serving with cheese, sour cream, and cilantro. Serve with
additional picante sauce, if desired. Yield: 6 cups
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Black Beans 'n' Vegetable Chili