Diabetic Southwest Vegetable Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Nonstick VEGETABLE COOKING SPRAY1 TBS Olive Oil, 14 cloves minced Garlic, 4 cloves1/2 cup chopped Onions, 1 cup chopped red bell Peppers1 15 oz can kidney Beans, red kidney, drained and rinsed.2 - 14 1/2 oz cans Stewed Tomatoes, 1/2 cup PLAIN EVERYDAY Water, 1/2 cup Carrots, 1/4 tsp Chili powder,1 cup sliced Zucchini,1/2 cup frozen Yellow Sweet Corn, Frozen,1/2 cup Salsa, .2 medium GREEN ONIONS 1 cup LOW FAT OR FAT FREE Cheddar CHEESE shredded1/2 AvocadoCOOKED RICE
In a large sauce pan sprayed with nonstick vegetable cooking spray, over medium high heat, add olive oil, onion, garlic and red bell pepper. Cook 2-3 minutes. Add beans, tomatoes, water, carrots, chili powder Bring 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, simmer for 5 minutes or until vegetables are tender.
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Stir in green onion into cooked rice and serve chili over rice.
Top with shredded cheese and sliced avocado
Makes 4-5 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user RD03875.
Add zucchini, corn and salsa and stir well. Bring to a boil again and reduce heat slightly, simmer for 5 minutes or until vegetables are tender.
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Stir in green onion into cooked rice and serve chili over rice.
Top with shredded cheese and sliced avocado
Makes 4-5 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user RD03875.
Nutritional Info Amount Per Serving
- Calories: 242.2
- Total Fat: 7.8 g
- Cholesterol: 4.7 mg
- Sodium: 750.9 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 10.5 g
- Protein: 13.1 g
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