Meatless Mexican Chili

Serves 6

Ingredients

• 1tablespoon canola oil
• 2cups chopped onion
• 4 garlic cloves, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 14.5-ozcan diced tomatoes
• 2teaspoons unsweetened cocoa powder
• ½teaspoon ground cinnamon
• ½teaspoon ground cumin
• ½teaspoon dried oregano
• ½teaspoon salt
• 1cup low-sodium vegetable broth
• 8ounces zucchini, diced
• 1cup thawed frozen corn
• 1 15-ozcan low-sodium red kidney beans, drained and rinsed
• 4tablespoons grated cheddar
• 4tablespoons low-elephantine bitter cream

Directions

1. In a good pot, warmth oil over medium warmth. Add onion, garlic and peppers and cook except soft, 5 minutes. Add tomatoes, cocoa powder, seasonings and broth; bring to a boil, minimize to simmer and plod in zucchini, corn and beans. Put together dinner except chili is thick, about 20 minutes. Divide into four bowls; high each and every with 1 tbsp cheddar and 1 tbsp bitter cream.