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Old 03-23-2012, 03:25 PM
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Luckytrim Luckytrim is offline
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one (28 ounce) can "Rotel" diced tomatoes, undrained
3 garlic cloves, pressed
2 tablespoons chili powder
1/2 teaspoon salt
1 medium yellow squash.
1 medium onion
1 medium poblano pepper
1 teaspoon olive oil, divided
3 tablespoons tomato paste
one (16 ounce) can chili beans in sauce, undrained
1/4 cup chopped fresh cilantro
shredded cheddar cheese and sour cream (optional)

in a large microwavable bowl, combine tomatoes, pressed garlic, chili powder and salt; microwave on high 5 to 7 min. or until simmering. Remove from microwave and set aside.

Meanwhile, seeded and diced yellow squash, diced onion and pepper; add 1/2 teaspoon of the oil to a 4 quart casserole; heat over medium-high heat 1 to 3 min. or until shimmering. Add squash; cook 1 to 2 min. or until tender. Set aside.

Add remaining 1/2 teaspoon oil to the same casserole; cook onion and pepper 3 to 4 min. or until tender. Add tomato paste and cook an additional 30 seconds or until tomato paste begins to caramelize, stirring constantly.
Add tomato mixture to casserole. Reduce heat to medium-low; add beans and squash. Simmer 3 to 5 min. or until chili is thickened, stirring occasionally.
As chili simmers, chop cilantro. Stir cilantro into chili; serve topped with cheese and sour cream, if desired.
Serves 4
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Old 03-23-2012, 09:41 PM
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QSis QSis is offline
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Forwarded this one to a friend on a special diet, LT.

I suggested she add browned ground turkey to your recipe.

Sounds delicious!

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vegetable chili

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