Southwest Vegetable Chili

• 3/4 cup oil
• 2-1/2 qt. zucchini, cut in half, sliced
• 2 cups garlic, minced
• 1-1/4 gal. pinto beans, drained
• 1-1/4 gal. Canned dark red kidney beans, drained
• 1 gal. canned diced tomatoes, drained
• 2-1/2 qt. frozen corn, thawed
• 1/2 cup Chipotle peppers, seeded, finely chopped
• 2-1/2 cups KRAFT Original Barbecue Sauce
• 1-1/4 qt. water
• 2-1/2 cups KRAFT CHEDASHARP Pasteurized Process American Cheese Shred

1. Heat oil in large stockpot on medium-high heat.
2. Add zucchini and garlic; saute 3 to 5 minutes or until crisp-tender.
3. Add beans, tomatoes, corn, peppers, barbecue sauce and water; stir until well blended.
4. Bring to boil.
5. Reduce heat to medium-low; simmer 10 to 15 minutes or until heated through.
6. Top each serving with 1 Tbsp.
7. of the cheese shreds.

oil, zucchini, garlic, pinto beans, dark red kidney beans, tomatoes, frozen corn, peppers, barbecue sauce, water, chedasharp

Taken from www.kraftrecipes.com/recipes/-2650.aspx (may not work)