Spicy Vegetable Chili

Ingredients

• Vegetable cooking spray
• 2 teaspoons vegetable oil
• 1 cup thinly sliced carrot
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 3 cloves garlic, minced
• 2 cups peeled, cubed red potato
• 1 cup canned no-salt-added beef broth, undiluted
• 1 cup water
• 1 cup frozen whole kernel corn, thawed
• 1 cup commercial chunky salsa
• 1 (15-ounce) can no-salt-added tomato sauce
• 1 1/2 tablespoons chili powder
• 3/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 (15-ounce) can red kidney beans, drained
• 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
• Nonfat sour cream alternative (optional)
• Chopped green onions (optional)

Preparation

1. Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add carrot, 1 cup onion, green pepper, and garlic; saute until tender. Add potato and next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Cover and simmer an additional 30 minutes or until potato is tender. Add beans, and cook, uncovered, an additional 5 minutes.
2. Spoon chili into individual serving bowls; sprinkle each serving with 1 tablespoon cheese. If desired, top with sour cream and green onions.