Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 131
  • Fat:
  • 4 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 622 mg
  • Carbohydrate:
  • 18 g
  • Fiber:
  • 6 g
  • Protein:
  • 5 g
  • Diabetic Exch:
  • 1 starch, 1 vegetable, 1 fat.
Contest Winning Recipe

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

SERVINGS

16

CATEGORY

Soup

PREP

10 min.

COOK

40 min.

TOTAL

50 min.

INGREDIENTS

  • 4 medium zucchini, chopped
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 4 garlic cloves, minced
  • 1/4 cup olive oil
  • 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, peppers and garlic in oil until tender. Stir in the tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Yield: 16 servings.

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008