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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 329.2
  • Total Fat: 9.5 g
  • Cholesterol: 4.5 mg
  • Sodium: 891.9 mg
  • Total Carbs: 49.6 g
  • Dietary Fiber: 13.6 g
  • Protein: 15.6 g

View full nutritional breakdown of Diabetic Southwest Vegetable Chili calories by ingredient
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Diabetic Southwest Vegetable Chili

Submitted by: NHSTITCHER

Introduction

This is a diabetic recipe.

I used plain every day water, 1 CAN 15 1/2 OZ CAN KIDNEY BEANS, RINSED,
This is a diabetic recipe.

I used plain every day water, 1 CAN 15 1/2 OZ CAN KIDNEY BEANS, RINSED,

Number of Servings: 4

Ingredients

    1 TBS Olive Oil,
    1/2 cup chopped Onions
    1 cup RED bell Peppers
    4 cloves chopped Garlic
    1 (15 1/2 oz can) kidney Beans drained and rinsed
    2 1/4 OZ CANS Stewed Tomatoes,
    1/2 CUP PLAIN Water
    1/2 cup carrots, shredded
    1/4 tsp Chili powder)
    1 cup Zucchini, sliced
    1/2 cup FROZEN, WHOLE KERNEL CORN RINSED
    2 medium GREEN ONIONS raw, SLICED
    1/2 CUP SALSA
    1/2 cup Brown Rice, long grain
    3/4 cup LOW FAT OR FAT FREE cheddar cheese, shredded
    1/2 Avocado

Directions

In large saucepan sprayed with nonstick vegetable cooking spray, over medium high heat add olive oil, onion, garlic and bell pepper. Cook 2-3 minutes.
Add beans, tomatoes, water, carrots, chili powder. Bring the mixture to a boil, reduce heat and simmer for 10 minutes
Add zucchini, corn and salsa and stir well.
Bring to a boil again and reduce heat slightly and simmer for 5 minutes or until vegetables are tender

Stir green onions into cooked rice and serve chili over rice

Top with cheese and sliced avocado.

Number of Servings: 4

Recipe submitted by SparkPeople user NHSTITCHER.






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