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Vegetable Chili

This chili, packed with beans and vegetables, has an appealing red color and fabulous flavor. I always make a large batch so that everyone can have seconds. — Charlene Martorana, Madison, Ohio

12-16 ServingsPrep: 15 min. Cook: 45 min.

Ingredients

2 large onions, chopped
1 medium green pepper, chopped
1 tablespoon canola oil
3 garlic cloves, minced
1/2 cup water
2 medium carrots, cut into chunks
2 medium potatoes, peeled and cubed
1 can (14-1/2 ounces) chicken broth
1 to 2 tablespoons chili powder
2 tablespoons sugar
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1 small zucchini, sliced 1/4 inch thick
1 small yellow squash, sliced 1/4 inch thick
2 cans (28 ounces each) crushed tomatoes
1/3 cup ketchup
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

Directions

In a Dutch oven, saute onions and green pepper in oil until tender.
Add garlic; cook 1 minute longer. Stir in water and carrots; cover

2 of 2

Vegetable Chili (continued)

Directions (continued)

and cook over medium-low heat for 5 minutes.
Add the potatoes, broth, chili powder, sugar, cumin and oregano;
cover and cook for 10 minutes.
Add the zucchini, squash, tomatoes and ketchup; bring to a boil.
Reduce heat; cover and simmer for 15 minutes. Stir in beans and
peas; simmer for 10 minutes. Yield: 12-16 servings.

Nutrition Facts: 1 cup (prepared with reduced-sodium broth) equals 182 calories, 2 g fat (trace saturated fat), 0 cholesterol, 467 mg sodium, 35 g carbohydrate, 8 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.