Ingredients

•   Nonstick cooking spray
• 1-1/4  cups finely chopped zucchini
• 3/4  cup finely chopped carrot
• 1  green onion, chopped
• 1  tsp. bottled minced garlic
• 2  15-oz. cans hot-style chili beans in chili sauce
• 2  14 1/2-oz. cans diced tomatoes
• 1/4  cup ketchup
• 1  Tbsp. unsweetened cocoa powder
• 1  tsp. chili powder
• 1  tsp. ground cumin
• 1  tsp. bottled hot pepper sauce
• 1/4  tsp. dried oregano, crushed
• 1/2  of an 8-oz. tub cream cheese with chive and onion
• 2  Tbsp. milk
• 1/2  cup shredded cheddar cheese (2 oz.)
•   Green onion strips (optional)

Directions

1. Coat an unheated large saucepan with cooking spray; heat over medium heat. Add zucchini, carrot, chopped green onion, and garlic; cook for 2 minutes. Add undrained chili beans, undrained tomatoes, ketchup, cocoa powder, chili powder, cumin, hot pepper sauce, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, about 45 minutes or until desired consistency, stirring occasionally. Season to taste with salt and black pepper.

2. Meanwhile, in a small bowl stir together cream cheese and milk until smooth. Stir in cheddar cheese. To serve, ladle chili into bowls. Spoon some of the cream cheese mixture onto each serving. If desired, garnish with green onion strips. Makes 6 servings.