Vegetarian Chilli

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

Ingredients

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

Instructions

  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 www.diabetes.org*

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

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