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Chunky Veggie Chili Recipe

Ingredients:

1 tbsp olive oil
1 large onion
2 can diced tomatoes - (14 1/2 oz ea), undrained
2/3 cup hot salsa
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
2 can red kidney beans - (15 to 16 oz ea), rinsed, drained
1 large red bell pepper, chopped
1 large zucchini, cut 1/2" chunks
1 medium yellow squash, cut 1/2" chunks

Instructions:
In a large saucepan, heat the oil over medium heat. Add the onion and
saute for 2 to 3 minutes.

Add the tomatoes, salsa, chili powder, and cumin. Reduce the heat to low,
cover, and simmer for 10 minutes.

Add the remaining ingredients, cover, and simmer for 20 to 25 minutes, or
until the vegetables are tender. Ladle into bowls and serve.

This recipe yields 8 servings. Serving size: 1 cup.

Exchanges Per Serving: 1 1/2 Starch, 2 Vegetable.

Nutrition Facts: Calories 162; Calories from Fat 21; Fat 2g; Saturated
Fat 0g; Cholesterol 0mg; Sodium 396mg; Carbohydrates 29g; Dietary Fiber
8g; Sugars 9g; Protein 9g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"08-12-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 34 Calories; 2g Fat (48.1% calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
7mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2
Fat.

NOTES : Recipe from "Mr. Food's Quick and Easy Diabetic Cooking: Over 150
Recipes Everybody Will Love" by Art Ginsburg, (© American Diabetes
Association, 2001)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Contributor: Art Ginsburg

Preparation Time: 0:00
Servings: 8

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