Low Fat Chili-Topped Pizza with Vegetable Chili Recipe

Low Fat Chili-Topped Pizza With Vegetable Chili Recipe

Ingredients

• 1 tablespoon olive oil
• 2 cups chopped onion
• 1 cup chopped green sweet pepper
• 1 cup chopped carrot
• 1 cup chopped celery
• 2 cloves garlic, minced
• 14 ounces chili-style chunky tomatoes
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 cup fresh or frozen whole kernel corn
• 15 ounces pinto beans, drained
• 1 italian bread shell, 12 inch boboli
• 3/4 cups part-skim mozzarella, or reduced-fat cheddar cheese
• shredded lettuce
• chopped tomato
• sliced green onion
• salsa, optional
• 1 cup vegetable broth

Method

1. Add oil to a large saucepan; heat over medium heat.
2. Add onion, sweet pepper, carrot, celery, and garlic.
3. Cook 5 minutes, stirring occasionally.
4. Add undrained tomatoes, chili powder, and cumin.
5. Simmer 15 minutes.
6. Add corn; simmer 5 minutes or till carrot is tender.
7. Place 1 cup pinto beans in a blender container or food processor bowl.
8. Cover; blend or process till smooth.
9. Stir processed and remaining beans into vegetable mixture.
10. Cover and refrigerate overnight to blend flavors.
11. For pizza: Spread 1 cup chili mixture over Italian bread shell; sprinkle with mozzarella or cheddar cheese.
12. Bake in a 400°F oven for 10 minutes or till edges are golden brown and cheese is melted.
13. Top with lettuce, tomato, green onion, and salsa, if desired.
14. Makes 4 servings.
15. For chili: Stir vegetable broth into remaining chili mixture; heat through.
16. Makes 4 servings.
17. Nutrition facts per serving: 186 cal , 4 g total fat 1 g sat fat, 0 mg cholesterol, 1,548 mg sodium, 44 g carbohydrate , 9 g dietary fiber, 8 g pro
18. Daily Value: 122% vitamin.

A, 71% vitamin.

C, 11% calcium, 25% iron.

1. Food exchanges: 2 1/2 vegetable, 2 bread, 1/2 fat.

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