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Veggie Chili
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 black beans, rinsed and drained
1 15-ounce can tomato sauce
2 14.5 ounce can no-salt added diced tomatoes with 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 another 30 seconds. Add chili powder an all remaining ingredients; bring to a boil.
4. Cover, reduce heat and simmer 30-35 minutes or until vegetables are tender.
Note: This recipe is gluten free. You can add chopped chicken breast to this chili if desired.
Serving Size: 1 cup
Yield: 8 servings
179 calories, 3 grams total fat, 0 grams saturated fat, 0mg cholesterol, 492mg sodium, 33g total carbohydrate, 10 grams dietary fiber, 9g protein.
Copyright © American Diabetes Association from Healthy Calendar Diabetic Cooking. Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at http://store.diabetes.org/.
Read more of Lara Rondinelli's columns.
NOTE: The information is not intended to be a replacement or substitute for consultation with a qualified medical professional or for professional medical advice related to diabetes or another medical condition. Please contact your physician or medical professional with any questions and concerns about your medical condition.
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