• 2 cans (11.5 ounces each) V-8 juice
• 1 can (16 ounces) red beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14.5 ounces) diced tomatoes and green chiles, undrained
• 1 cup chopped zucchini
• 1 cup chopped yellow squash
• ½ cup Dierbergs Fresh Cut Chopped Onion
• ½ teaspoon ground cumin
• 1-ounce bags of your favorite chips
• 1 container (1 pound) Bob’s pulled pork, warmed
• 1 bag (8 ounces) Dierbergs shredded sharp cheddar cheese
• 1 container (8 ounces) Dierbergs Fresh Cut Pico de Galo
• 1 container (8 ounces) Dierbergs Fresh Cut Guacamole
• 1 container (12 ounces) Dierbergs Fresh Cut Black Bean Salsa
• Dierbergs dairy sour cream

In large saucepan, combine juice, beans, tomatoes, zucchini, squash, onion, and cumin; bring to a boil. Reduce heat and simmer stirring occasionally 20 minutes.

 

Open bags of chips. Carefully ladle some of the chili mixture over chips in bags; top with pulled pork. Top with cheese, pico de galo, guacamole, salsa and/or sour cream as desired.

Servings: 14
Serving Size: Per ½ cup without chips and toppings

Per Serving
Calories: 119
Cholesterol: 20 mg
Fat: 2 g
Sodium: 424 mg
Carbohydrates: 16 g
Protein: 9 g
Fiber:
Saturated Fat: 1 g