Vegetable Chili

This hearty and filling chili features our Harvest Vegetable Salsa.

Ingredients

  • 28 oz. Tomatoes, canned, undrained
  • 1 jar Robert Rothschild Farm Harvest Vegetable Salsa
  • 15 oz. Black beans, rinsed, drained
  • 10 oz. Whole kernel corn, frozen
  • 1 cup Zucchini slices, halved
  • 1 tsp. Chili powder
  • 8 oz. Mild Cheddar Cheese, shredded
  • Directions
    1. Mix tomatoes, Harvest Vegetable Salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
    2. Reduce heat to low. Simmer 10 minutes.
    3. Sprinkle 2 tablespoons of cheese onto bottom of each serving bowl. Top with chili. Sprinkle each with additional 2 tablespoons cheese.

Products used in this recipe

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