Serves 4
1 medium jalapeno pepper, diced
2 teaspoons olive oil
2 medium yellow onions, chopped (about 2 cups)
1 medium green bell pepper, chopped (about 1 cup)
1 tablespoon chili powder
1 can (14 ½ ounces) whole tomatoes
¼ cup no-salt-added tomato paste
1 can (8 ½ ounces) red kidney beans, drained and rinsed
½ 16 oz package frozen whole kernel corn
1 cup grated 75% reduced-fat Cabot cheddar cheese
To chop jalapeno pepper, use a knife and fork to hold in place. Chop pepper into fine pieces. Avoid touching seeds with your hands.
In a large nonstick skillet, heat oil over medium heat. Add onions; cook, stirring for 5 minutes. Add bell pepper, jalapeno pepper and chili powder; cook, stirring, for 5 minutes.
Add tomatoes with liquid and tomato paste; bring to a boil. Reduce heat to low; simmer for 25 minutes. Add beans and corn; cook 5 minutes longer.
Ladle chili into bowl. Top with ¼ cup grated 75% reduced-fat Cabot cheddar cheese. Serve immediately.
Optional: Add chopped avocado for a tasty garnish.
Judy Caplan is a registered dietitian with a private practice in preventative health in Reston, VA. Her children’s book, Gobey Gets Full – Good Nutrition in a Nutshell, is now available. Visit www.gobefull.com for more information about Judy and her company.
