Bean Vegetable Chili

Name: Bean Vegetable Chili
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 9 servings (2-1/4 quarts).
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

Because it is so hearty, no one misses the meat in this chili. Both family and friends ask me to make it often.

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

Directions

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.
Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add beans and olives; heat through.

Nutrition Facts

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

Originally published as Vegetable Bean Chili in Taste of Home's Down-Home Diabetic Cookbook Second Edition