• 2 Ratings

Lean toward health with this spunky vegetarian chili loaded with carrots, zucchini, beans, and tomatoes. A cheddar and cream cheese topping provides a soothing touch.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Nutrition Facts

281 calories; 13 g total fat; 5 g saturated fat; 30 mg cholesterol; 1183 mg sodium. 0 mg potassium; 39 g carbohydrates; 5 g fiber; 13 g protein; 711 RE vitamin a; 0 IU vitamin a; 28 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 172 mg calcium; 5 mg iron;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0