Smoky ChipotleKidney Bean Chili

• 2 cups (7 oz.) Southwestern frozen vegetable blend, such as 365 Everyday
• 2 tsp. ground cumin
• 2 15-oz. cans low-sodium kidney beans, rinsed and drained
• 1 14.5-oz. can fire-roasted diced tomatoes with chipotle
• 1 cup grated reduced-fat sharp Cheddar cheese

1. Spray large saucepan with olive oil cooking spray, and heat over medium heat.
2. Add frozen vegetables and cumin, and saute 4 minutes, or until softened, stirring occasionally.
3. Add beans, tomatoes, and 1 cup water, and bring to a boil.
4. Reduce heat to medium-low, and simmer 25 minutes.
5. Serve topped with grated Cheddar.

vegetable blend, ground cumin, kidney beans, tomatoes, cheddar cheese

Taken from www.vegetariantimes.com/recipe/smoky-chipotle-kidney-bean-chili/ (may not work)