Melanie Fleck writes, "If I have carrots or zucchini I add them to increase the vegetable servings in this chili. The leftovers are even better the next day, and it freezes great for a quick meal when the weather gets cool here in the desert. The diced green chiles add a mild spice that tastes great, too!

Heat the olive oil in a large kettle over medium heat. Add the onion, bell pepper, zucchini or carrot (if using) and garlic. Cook until the vegetables are tender, about 7 minutes. Add the tomatoes, beans, chiles, water and SPICES. Heat to a boil and then reduce the heat to a simmer. Simmer, uncovered, for 30-45 minutes, stirring occasionally, until the veggies are soft and the chili has thickened. Garnish with green onions, sour cream and shredded cheese as desired.

Prep. time: 40 minutes
Cooking time: 60 minutes
Serves: 6-8

Nutritional Information:
Servings 7; Serving Size 1 cup (260g); Calories 220; Calories from fat 70; Total fat 8g; Cholesterol 15mg; Sodium 200mg; Carbohydrate 30g; Dietary Fiber 9g; Sugars 5g; Protein 11g.