Busters Recipes

Vegetable Chili

Nonstick cooking spray
1-1/4 cups finely chopped zucchini 
3/4 cup finely chopped carrot 
1 green onion, chopped
1 tsp. bottled minced garlic 
2 cans (15 oz. ea.) hot-style chili beans in chili sauce 
2 cans (14-1/2 oz. ea.) diced tomatoes, undrained
1/4 cup ketchup 
1 TB unsweetened cocoa powder 
1 tsp. chili powder 
1 tsp. ground cumin 
1 tsp. Tabasco hot pepper sauce 
1/4 tsp. dried oregano, crushed
1/2 of an 8 oz. tub cream cheese with chive and onion
2 TB  milk 
1/2 (2 oz.) cup shredded  Cheddar cheese 
Green onion strips, for garnish, optional

1.  Coat an unheated large sauce pan with cooking spray; heat over medium
heat. Add zucchini, carrot,
chopped green onion, and garlic; cook for 2 minutes. Add undrained chili
beans, undrained tomatoes,
 ketchup, cocoa powder, chili powder, cumin, hot pepper sauce, and oregano.
Bring to boiling; reduce
heat. Simmer, uncovered, about 45 minutes or until desired consistency,
stirring occasionally.

Season to taste with salt and ground black pepper.

In a small bowl, stir together cream cheese and milk until smooth. Stir in
cheddar cheese.

To serve, ladle chili into bowls. Spoon some of the cream cheese mixture onto
each serving.

If desired, garnish with green onion strips.

Makes 6 servings.

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