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Prep Time:
15 min
Total Time:
45 min
Makes:
8 servings, about 1 cup chili and 5 crackers each
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Ingredients:
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1
large
onion, chopped (about 1-1/2 cups)
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1
green pepper, chopped (about 1 cup)
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1
medium
each:
zucchini and yellow squash, chopped (about 3 cups)
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1
small
eggplant, peeled, chopped (about 3 cups)
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2
Tbsp.
oil
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2
cans
(19 oz. each)
cannellini beans, drained, rinsed
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2
cans
(14 oz. each) fat-free reduced-sodium
chicken broth
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1-1/2
tsp.
chili powder
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1/4
tsp.
ground cumin
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PREMIUM Unsalted Tops Saltine Crackers
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Preparation:
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COOK and stir vegetables in hot oil in Dutch oven or large saucepan on medium-high heat 8 to 10 min. or until tender.
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ADD beans, broth, chili powder and cumin; mix well. Bring to boil. Reduce heat to medium-low. Cover; simmer 20 min., stirring occasionally.
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SERVE with crackers.
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