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ohMom
09-16-2003, 03:47 PM
Vegetarian Chili

4 med zucchini, chopped
2 med onions, chopped
1 med green pepper, chopped
1 med red pepper, chopped
4 garlic cloves, minced
1/4 c. olive oil or canola oil
2 cans (28 oz ea) Italian stewed tomatoes
1 can (15 oz) tomato sauce
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 c each minced fresh cilantro and parsley
2 TBSP chili powder
1 TBSP sugar
1 tsp salt
1 tsp ground cumin

In a Dutch oven, saute zucchini, onions, peppers, and garlic in oil until tender. Stir in the tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to boil over medium heat. Reduce heat; cover and simmer 30 mins, stirring occasionally. 16 servings

One serving - 1 cup 2 WW pts (according to my math)
131 calories; 4 g Fat; 18 g carbo; 6 g fiber; 5 g protein

Diabetic exchanges: 1 starch, 1 vegetable, 1 fat

Taste of Home Feb/March 2001 issue

nativetxn
09-16-2003, 03:49 PM
You know, real Texas Chili doesn't have beans anyway. I can make this low carb, too. Thanks!