Vegetable Chili

Share this recipe

Share on pinterest
Share on facebook
Share on twitter
Share on email
Share on print

INGREDIENTS

  • 2-1/2 cups cooked Dark Red Kidney Beans, drained and rinsed
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 1/2 cup celery, sliced
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 3 cups eggplant, peeled and cubed
  • 1 cup carrot, sliced
  • 2 cups zucchini, diced
  • 2 (28-ounce) can tomatoes, undrained and chopped
  • 2-1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon sugar
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 1/4 teaspoon salt

DIRECTIONS

  1. Heat oil in a large saucepan over medium heat.
  2. Sauté onions, celery, green onions, and garlic for 5 minutes. Add eggplant.
  3. Season with salt and mix well.
  4. Cover and cook 15 minutes over medium heat, stirring occasionally.
  5. Add carrots, zucchini, and tomatoes; mix well.
  6. Add spices, herbs, sugar, and beans.
  7. Partly cover, and bring to a boil.
  8. Cook 30 minutes over medium heat, stirring occasionally.
  9. Mix in bell peppers, partly cover, and continue cooking for 20 minutes.

NUTRITIONAL INFORMATION (per serving)

Servings per recipe: 6
Serving size: 1-1/2 cups
Calories: 188
Carbohydrates: 34g
Fat: 3g
Cholesterol: 0mg
Protein: 9g
Fiber: 10g
Sodium: 430mg (683mg using canned beans)

FOOD EXCHANGES

1 starch/bread
1 lean meat
1-1/2 fruit

more bean recipes