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1-2-3 Vegetable Chili

28 oz Tomatoes; undrained
16 oz Salsa
15 oz Black beans; rinsed, drained
10 oz Frozen corn
1 c Sliced zucchini halves
1 ts Chili powder
8 oz KRAFT Shredded Mild Reduced Fat Cheddar Cheese

BRING tomatoes, salsa, beans, corn, zucchini and chili powder to boil in saucepan on medium-high heat.

REDUCE heat to low; simmer 10 minutes.

SPRINKLE 2 tablespoons cheese in bottom of each serving bowl. Top with chili and additional 2 tablespoons cheese. Garnish with hot red pepper slices.

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