1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
How to Make It
Heat olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté 5 minutes. Add chili powder and next 7 ingredients (chili powder through jalapeño), and cook 1 minute. Add water and next 5 ingredients (water through tomatoes), and cook over medium heat for 15 minutes. Ladle soup into bowls, and top each serving with cheese.
Note: This chili can be made ahead and frozen for up to 3 months. To freeze, let the chili cool completely in the refrigerator; place the chili in heavy-duty plastic bags, remove excess air, seal, and freeze. Thaw chili in the refrigerator. Cook over medium heat or in microwave until thoroughly heated.
I thought this was exactly was 3 stars means - a good solid recipe. It was quick so it would be great for a quick, weeknight meal. That being said, I have other vegetarian chili recipes, some Cooking Light, that I think are better and more flavorful.
This chili was delicious! I don't typically try recipes from My Recipes website that have not been reviewed by anyone, but I decided to take a chance! Really appreciated having the fat-free sour cream, chopped onions, and shredded cheese, as the chili was SPICY...but not TOO spicy. It was great!!! So easy to make, too! My boyfriend loved it and said it was the closest out of all the chilis I've made from Cooking Light, etc. to traditional chili. Make this!
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