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Chili-Topped Pizza And Vegetarian Chili

main dishes, pizza, chili, vegetarian

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

Add oil to a large saucepan; heat over medium heat. Add onion, sweet pepper, carrot, celery, and garlic. Cook 5 minutes, stirring occasionally. Add undrained tomatoes, chili powder, and cumin. Simmer 15 minutes. Add corn; simmer 5 minutes or till carrot is tender.

Place 1 cup pinto beans in a blender container or food processor bowl. Cover; blend or process till smooth. Stir processed and remaining beans into vegetable mixture. Cover and refrigerate overnight to blend flavors.

For pizza: Spread 1 cup chili mixture over Italian bread shell; sprinkle with mozzarella or cheddar cheese. Bake in a 400F oven for 10 minutes or till edges are golden brown and cheese is melted. Top with lettuce, tomato, green onion, and salsa, if desired.

Makes 4 servings.

Nutrition facts per serving: 418 cal., 12 g total fat (2 g sat. far), 17 mg cholesterol, 1,100 mg sodium, 64 g carbohydrate., 5 g dietary fiber, 21 g pro. Daily Value: 42% vitamin. A, 33% vitamin. C, 25% calcium, 24% iron.

Food exchanges: 1 vegetable. 3 1/2 bread, 1 meat, 1 1/2.

For chili: Stir vegetable broth into remaining chili mixture; heat through.

Makes 4 servings.

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. Daily Value: 122% vitamin. A, 71% vitamin. C, 11% calcium, 25% iron.

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

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 4 servings

Preparation Time: 0:00

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