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Vegetarian Chili

My husband and I try to have at least one vegetarian meal each week, and this is one of our favorites. The recipe makes a large pot of chili that's chock-full of color and flavor. Once the chopping is done, it's quick to cook. —Marilyn Barilleaux Bothell, Washington

16 ServingsPrep: 10 min. Cook: 40 min.

Ingredients

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 cup each minced fresh cilantro and parsley
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

Directions

In a Dutch oven, saute zucchini, onions and peppers in oil until
tender. Add garlic; cook 1 minute. Stir in tomatoes, tomato sauce,
beans, jalapeno and seasonings. Bring to a boil over medium heat.
Reduce heat; cover and simmer 30 minutes or until heated through,
stirring occasionally. Yield: 16 servings.

Nutrition Facts: One serving (1 cup) equals 131 calories,

2 of 2

Vegetarian Chili (continued)

Nutrition Facts: 4 g fat (trace saturated fat), 0 cholesterol, 622 mg sodium, 18 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.