Food Network Fool

About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, February 2, 2010

VEGETABLE CHILI WITH CHEESE TOPPING

olive oil to coat pan
2 1/2 c. grated zucchini (2 medium)
1 1/2 c. grated carrot (2 large)
2 T. chopped green onion
4 cloves garlic, minced
2 cans (15 oz. each) hot-style chili beans in chili sauce
2 cans (14 1/2 oz. each) Italian diced tomatoes
1/4 c. catsup
2 T. unsweetened cocoa powder
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. bottled hot pepper sauce
1/4 tsp. dried oregano, crushed
1/2 of an 8 oz. tub cream cheese with chives and onion
2 T. milk
1/2 c. shredded cheddar cheese
green onions for garnish (opt.)

Grease large saucepan with olive oil (can use non stick spray). Cook zucchini, carrot, green onion and garlic in saucepan over medium heat 2 minutes. Add undrained chili beans, undrained tomatoes, catsup, cocoa powder, chili powder, cumin, hot sauce, and oregano. Heat to boiling; reduce heat and simmer, uncovered, for 45 minutes or till desired consistency, stirring occasionally. Season to taste with salt and pepper. Meanwhile, in a small bowl, stir together flavored cream cheese and milk till smooth. Stir in cheddar cheese. Ladle chili into bowls. Spoon a little cream cheese mixture onto each serving of chili. Garnish with green onions if desired.

No comments:

Post a Comment