Saturday 12/18/2010 Vegetarian Chili with Green Chile Corn Bread

Vegetarian Chili   Prep time: 15 minutes Cook time: 30 minutes 3 tablespoons olive oil 1 green bell pepper , cored and chopped 1/2 yellow onion , chopped 4 garlic clove(s), chopped 1 12-ounce package Morning Star Meal Starters   coarse salt and freshly ground pepper, to taste 2 teaspoons chili powder 2 10-ounce cans Rotel tomatoes with chilies, undrained 1 15-ounce can kidney beans, rinsed and drained 1 cup shredded cheddar cheese per serving: 396 calories; 25 grams protein; 14 grams total fat; 18 grams fiber; 2 grams saturated fat; 47 grams carbohydrates; 0 mgs cholesterol; 264 mgs sodium; 8 weight watcher points   [1] Add the oil to a large skillet, sauté the pepper, onion and garlic until soft, about 5 minutes. [2] Add Morning Star Meal Starters, and let simmer for a few minutes. Add salt and pepper, to taste. Add the chili powder, reduce heat to low sauté for 5 more minutes. Add tomatoes. [3] Lower heat to medium, salt and pepper to taste. Add in the kidney beans. Let simmer for 15 minutes. Serve topped with cheese.   Green Chile Cornbread    Prep time: 5 minutes Cook time: 15 minutes  1 16-ounce package Marie Callendar cornbread 1 4-ounce can diced green chiles, well-drained per serving: 137 calories; 3 grams protein; 1 gram total fat; 3 grams fiber; 0 grams saturated fat; 29 grams carbohydrates; 0 mgs cholesterol; 3 mgs sodium; 2 weight watcher points   [1] In a medium bowl, mix the cornbread according to package instructions. Gently mix in the chilies, being careful not to over mix. Pour into muffin tins and cook according to package instructions.