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1-2-3 Vegetable Chili
1-2-3 Vegetable Chili

1-2-3 Vegetable Chili

25 Min(s)
5 Min(s) Prep
20 Min(s) Cook
Healthy Living
A couple spoonfuls of Cheddar in each bowl before dishing up and the rest on top after makes this 1-2-3 Vegetable Chili as cheesy as it is easy!
What You Need
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8 servings
Original recipe yields 8 servings
1 can (28 oz.) whole tomatoes, undrained, cut up
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (15 oz.) black beans, rinsed
1 pkg. (10 oz.) frozen corn
1 cup halved zucchini slices
1 tsp. chili powder
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mild Cheddar Cheese, divided
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TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Let's Make It
1
Combine all ingredients except cheese in saucepan.
2
Bring to boil on medium-high heat; simmer on low heat 10 min., stirring occasionally.
3
Spoon 2 Tbsp. cheese into each of 8 soup bowls; top with chili and remaining cheese.
Kitchen Tips
Tip 1
Substitute
Substitute kidney or pinto beans for the black beans.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 730mg
32%
Total Carbohydrates 30g
11%
Dietary Fibers 7g
25%
Sugars 6g
12%
Protein 13g
26%
Vitamin A
10%
Vitamin C
15%
Calcium
40%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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