Diabetic Southwest Vegetable Chili


5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • 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

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


Introduction

This is a diabetic recipe
it uses VEGETABLE COOKING SPRAY
PLAIN, EVERYDAY WATER
GREEN ONIONS
Serve with Rice _NOT added to recipe This is a diabetic recipe
it uses VEGETABLE COOKING SPRAY
PLAIN, EVERYDAY WATER
GREEN ONIONS
Serve with Rice _NOT added to recipe
Number of Servings: 5

Ingredients

    Nonstick VEGETABLE COOKING SPRAY
    1 TBS Olive Oil, 1
    4 cloves minced Garlic, 4 cloves
    1/2 cup chopped Onions,
    1 cup chopped red bell Peppers
    1 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 shredded
    1/2 Avocado

    COOKED RICE

Directions

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.
---------
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.