Vegetable Bean Chili


Classifications: Main Dishes

Qty Measure Ingredient


1 medium zucchini, sliced 1/4" thick

1 medium green pepper, chopped

1 cup onion, chopped

1 cup carrots, shredded

1/2 cup celery, finely chopped

2 cloves garlic, minced

1/4 cup olive or vegetable oil

1 28oz can diced tomatoes, undrained

1 8 oz jar picante sauce

1 teaspoon beef bouillon granules

1 1/2 teaspoons ground cumin

1 15-1/2oz can garbanzo beans, rinsed & drained

1 15-1/2oz can chili beans, undrained

1 2-1/4oz can sliced ripe olives, drained

1 cup (4 oz) shredded cheddar cheese

Alfalfa sprouts, optional

Instructions: In a 4-qt. kettle or Dutch oven, saute zucchini, green pepper, onion, carrots, celery and garlic in oil until tender. Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil. l reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add beans and olives; heat through. Garnish with cheese and alfalfa sprouts if desired. Yield: 9 servings (2-1/4 quarts).



Background: Note: DIABETIC EXCHANGES: One 1-cup serving (prepared with low-sodium bouillon and served with low-fat cheese) equals 1-1/2 starch, 1 meat, 1 vegetable, 1 fat; also, 250 calories, 863 mg sodium, 4 mg cholesterol, 33 gm carbohydrate, 11 gm protein, 10 gm fat.

Serves: 9

Food Exchanges: