Denise Anderson, Lexington, Ky.

　　"I created this chili when my husband and I were trying to eat less meat."

　　

Ingredients

Makes 6 servings

　　2 tablespoons vegetable oil

　　1 onion, chopped

　　2 carrots, sliced into thin coins

　　1 green bell pepper, coarsely chopped

　　2 each small zucchini and small yellow squash, cut into 1/2-inch dice

　　1 can (28 ounces) crushed tomatoes

　　2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed

　　1 can (15 1/4 ounces) corn, with liquid

　　6 ounces tomato paste

　　1 can (4 ounces) chopped green chiles, with liquid

　　6 tablespoons chili powder

　　1 tablespoon ground cumin

　　2 tablespoons sugar

　　1 to 2 teaspoons salt, to taste

　　1/2 teaspoon pepper

　　Sour cream (for garnish), optional

　　Grated Cheddar cheese (for garnish), optional

　　

Step 1

1. Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.

　　

Step 2

2. Add remaining ingredients, except the garnishes; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.

　　

Nutrition Per Serving

Per serving: 415 calories

　　74g carbohydrates

　　20g protein

　　7g fat

　　no cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.