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TOTAL TIME: Prep: 25 min. Cook: 30 min.
MAKES: 9 servings

Ingredients

  • 1 medium zucchini, sliced 1/4 inch thick
  • 1 medium green pepper, chopped
  • 1 cup chopped onion
  • 1 cup shredded carrots
  • 1/2 cup finely chopped celery
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 can (28 ounces) no-salt-added diced tomatoes, undrained
  • 1 jar (8 ounces) picante sauce
  • 1 teaspoon reduced-sodium beef bouillon granules
  • 1-1/2 teaspoons ground cumin
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Nutritional Facts

211 calories: 1 cup, 8g fat (0g saturated fat), 0mg cholesterol, 647mg sodium, 30g carbohydrate (0g sugars, 7g fiber), 7g protein Diabetic Exchanges: 1 starch, 0 lean meat 2 vegetable 1 fat.

Directions

  1. In a Dutch oven, saute the zucchini, green pepper, onion, carrots, celery and garlic in oil until tender. Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil.
  2. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add beans and olives; heat through. Yield: 9 servings (2-1/4 quarts).
Originally published as Vegetable Bean Chili in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p103


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