Diabetic Southwest Vegetable Chili
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
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.
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.
