Contest-Winning Vegetarian Chili

Lunch

My husband and I try to have at least one meatless meal each week and this vegetarian chili recipe is one of our favorites. This recipe makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook.

Average Rating: 4.673913

TOTAL TIME: Prep: 20 min. Cook: 40 min.
YIELD: 16 servings.

Ingredients

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

Instructions

1. In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute.
2. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

Nutrition Facts

1 cup: 131 calories, 4g fat (0 saturated fat), 0 cholesterol, 622mg sodium, 18g carbohydrate (0 sugars, 6g fiber), 5g protein.
Diabetic Exchanges:
1 starch, 1 vegetable, 1 fat.