Spicy Vegetable Chili

• Vegetable cooking spray
• 2 teaspoons vegetable oil
• 1 cup thinly sliced carrot
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 3 cloves garlic, minced
• 2 cups peeled, cubed red potato
• 1 cup canned no-salt-added beef broth, undiluted
• 1 cup water
• 1 cup frozen whole kernel corn, thawed
• 1 cup commercial chunky salsa
• 1 (15-ounce) can no-salt-added tomato sauce
• 1 1/2 tablespoons chili powder
• 3/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 (15-ounce) can red kidney beans, drained
• 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
• Nonfat sour cream alternative (optional)
• Chopped green onions (optional)

1. Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add carrot, 1 cup onion, green pepper, and garlic; saute until tender. Add potato and next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Cover and simmer an additional 30 minutes or until potato is tender. Add beans, and cook, uncovered, an additional 5 minutes.
2. Spoon chili into individual serving bowls; sprinkle each serving with 1 tablespoon cheese. If desired, top with sour cream and green onions.

vegetable cooking spray, vegetable oil, carrot, onion, green pepper, garlic, salt, water, kernel corn, chunky salsa, salt, chili powder, ground cumin, pepper, red kidney beans, cheddar cheese, sour cream alternative, green onions

Taken from www.myrecipes.com/recipe/spicy-vegetable-chili (may not work)