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Veggie Chili (Gluten Free)
Source: Lara Rondinelli - Healthy Calendar Diabetic Cooking

A refreshing and flavorful chili made with a variety of beans and mixed vegetables.

Prep Time: 5 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 175.1
Total Carbs 28.5 g
Dietary Fiber 8.3 g
Sugars 9.9 g
Total Fat 2.5 g
Saturated Fat 0.2 g
Unsaturated Fat 1.0 g
Potassium 123.8 mg
Protein 8.7 g
Sodium 593.8 mg
Dietary Exchanges
1/2 Fat , 2 1/2 Vegetables , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  canola oil
1 each  medium onions
4 each  medium carrots
1 each  large green bell peppers
1 each  medium zucchini
2 each  medium garlic cloves
1 tbsp  chili powder
16 oz  canned kidney beans
16 oz  canned black beans
15 oz  canned tomato sauce
29 oz  canned unsalted diced tomatoes
  1. Heat oil in a large soup pot over medium-high heat.
  2. Add onion and carrots and saute 5 minutes. Add green pepper and zucchini and saute another 2 minutes.
  3. Add garlic and saute another 30 seconds. Add chili powder and all remaining ingredients; bring to a boil.
  4. Cover, reduce heat and simmer 30-35 minutes or until vegetables are tender.

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