Vegetarian Chili

Serves 8

Ingredients

  • 1 tbsp canola oil
  • 1 onion, chopped
  • 4 carrots, sliced
  • 1 green bell pepper, chopped
  • 1 zucchini, chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 (16 oz) can kidney beans, rinsed and drained
  • 1 (15.5 oz) can black beans, rinsed and drained
  • 1 (15 oz) can tomato sauce
  • 2 (14.5 oz) cans no-salt-added diced tomatoes with juice

Preparation

  1. Over medium-high heat, heat oil in a large soup pot.
  2. Sauté onion and carrots in pot for 5 minutes. Then add green pepper and zucchini and sauté for 2 more minutes.
  3. Add garlic and sauté for 2 more minutes.
  4. Add remaining ingredients to pot and boil.
  5. Reduce to a simmer and let cook, covered, for 30 minutes or until vegetables are tender.

Nutrition Information

  • 170 Calories
  • 2.5 g Fat
  • 0 mg Cholesterol
  • 460 mg Sodium
  • 880 mg Potassium
  • 30 g Carbohydrate
  • 9 g Fiber
  • 9 g Sugar
  • 9 g Protein
  • 165 mg Phosphorus

Exchanges

  • 1 Starch
  • 2 Vegetable
  • 1/2 Fat

Source: Healthy Calendar Diabetic Cooking, 2nd ed. (American Diabetes Association)

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.

Vegetarian

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