Vegetable Bean Chili

1 medium zucchini, sliced 1/4 inch thick
1 medium green pepper, chopped
1 cup onion, chopped
1 cup shredded carrots
1/2 cup finely chopped celery
2 cloves garlic, minced
1/4 cup olive or vegetable oil
1 can (28 oz) diced tomatoes, undrained
1 jar (8 oz.) picante sauce
1 tsp. beef bouillon granules
1 1/2 tsp. ground cumin
1 can (15 oz.) garbanzo beans, rinsed and drained

1 can (15 1/2 oz.) chili beans, undrained
1 can (2 1/4 oz.) sliced ripe olives, drained
1 cup (4 oz.) shredded cheddar cheese
Alfalfa sprouts, optional

In a 4-qt. kettle or Dutch oven, saute 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.
Garnish with cheese and alfalfa sprouts if desired.

Yield: 9 servings (2 1/4 quarts)

Diabetic Exchanges:
1 1/2 starch, 1 meat, 1 vegetable, 1 fat

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