Lightning-Fast Veggie Chili

Three words: easy, healthy, delicious! An excellent alternative to a meat chili!

Lightning-Fast Veggie Chili
Pampered Chef 29 Minutes to Dinner
Published by The Pampered Chef, Ltd. in 2007.

Total time: 28 minutes  Yield: 4 servings

1 can (28 oz) diced tomatoes, undrained
3 garlic cloves, pressed
1 tbsp chili powder
1/2 tsp salt
1 medium yellow squash
1 medium onion
1 medium poblano pepper
1 tsp olive oil, divided
3 tbsp tomato paste
1 can (16 oz) chili beans in sauce, undrained
1/4 cup chopped fresh cilantro
Shredded cheddar cheese and sour cream (optional)

1. Combine tomatoes, pressed garlic, chili powder and salt in Large Micro-Cooker; microwave on high 5-7 minutes or until simmering. Remove from microwave and set aside.
2. Meanwhile, seed and dice yellow squash using Petite Paring Knife. Dice onion and pepper using Santoku Knife. Add 1/2 tsp of the oil to (4-qt.) Casserole; heat over medium-high heat 1-3 minutes or until shimmering. Add squash; cook 1-2 minutes or until tender. Set squash aside.
3. Add remaining 1/2 tsp oil to same Casserole; cook onion and pepper 3-4 minutes or until tender. Add tomato paste and cook an additional 30 seconds or until tomato paste begins to caramelize, stirring constantly.
4. Add tomato mixture to Casserole. Reduce heat to medium-low; add beans and squash. Simmer 4-5 minutes or until chili is thickened; stirring occasionally.
5. As chili simmers, chop cilantro. Stir cilantro into chili; serve with cheese and sour cream, if desired.