Vegetarian Chilli

November 11, 2011 at 9:14 am Leave a comment


1 tablespoon canola oil
1 medium onion, chopped
4 carrots, sliced
1 green bell pepper, chopped
1 zucchini, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1, 16-ounce can kidney beans, rinsed and drained
1, 16-ounce can black beans, rinsed and drained
1, 15-ounce can tomato sauce
2, 14.5-ounce cans no-salt-added diced tomatoes in juice


  1. Heat oil in a large soup pot over medium-high heat.
  2. Add onion and carrots and sauté 5 minutes. Add green pepper and zucchini and sauté another 2 minutes.
  3. Add garlic and sauté 30 seconds. Add chili powder and all remaining ingredients; bring to a boil.
  4. Cover, reduce heat, and simmer 30-35 minutes or until the vegetables are tender.

Nutrition Facts — Serving Size: 1 Cup

  • Calories: 179
  • Carbohydrates: 33 g
  • Protein: 9 g
  • Fat: 3 g
  • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 492 mg
  • Dietary Fiber: 10 g

*Courtesy of the American Diabetes Association*


Entry filed under: Diabetes, Diet/Nutrition, Recipes.

Controlling Blood Sugars During the Holidays World Diabetes Day

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Follow us on Twitter!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 227 other followers

%d bloggers like this: