Walking Harvest Veggie Chili

Walking Harvest Veggie Chili

Ingredients

2 cans (11.5 ounces each) V-8 juice
1 can (16 ounces) red beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes and green chiles, undrained
1 cup chopped zucchini
1 cup chopped yellow squash
½ cup Dierbergs Fresh Cut Chopped Onion
½ teaspoon ground cumin
1-ounce bags of your favorite chips
1 container (1 pound) Bob’s pulled pork, warmed

TOPPINGS
1 bag (8 ounces) Dierbergs shredded sharp cheddar cheese
1 container (8 ounces) Dierbergs Fresh Cut Pico de Galo
1 container (8 ounces) Dierbergs Fresh Cut Guacamole
1 container (12 ounces) Dierbergs Fresh Cut Black Bean Salsa
Dierbergs dairy sour cream

Directions

In large saucepan, combine juice, beans, tomatoes, zucchini, squash, onion, and cumin; bring to a boil.

Reduce heat and simmer stirring occasionally 20 minutes.

Open bags of chips. Carefully ladle some of the chili mixture over chips in bags; top with pulled pork. Top with toppings as desired.

Servings: 14
Serving Size: Per ½ cup without chips and toppings

Per Serving
Calories: 119
Cholesterol: 20 mg
Fat: 2 g
Sodium: 424 mg
Carbohydrates: 16 g
Protein: 9 g
Fiber: 3 g Saturated Fat: 1 g