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Hannah Barringer of Loudon, Tennessee suggests serving this delicious and satisfying recipe with corn chips, cheese, sour cream, and a small salad. “To save time, purchase vegetables that have already been diced,” she adds.
This recipe is:
Nutritional Facts 1-1/3 cups equals 156 calories, 3 g fat (trace saturated fat), 0 cholesterol, 559 mg sodium, 28 g carbohydrate, 9 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.
Originally published as Roasted Vegetable Chili in
Taste of Home
October/November 2007, p21
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