Chunky Veggie Chili

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ingredients

1 Tbsp. olive oil
1 large onion, chopped
2 cans (14.5 oz. each) diced tomatoes, undrained
2/3 cup hot salsa
1 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
2 cans (15 to 16 oz. each) red kidney beans, rinsed and drained
1 large red bell pepper, chopped
1 large zucchini, cut into 1/2-inch chunks
1 medium yellow squash, cut into 1/2-inch chunk

preparation

Serves 8
Serving size: 1 cup

1. In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 2 to 3 minutes.

2. Add the tomatoes, salsa, chili powder, and cumin. Reduce the heat to low, cover, and simmer for 10 minutes.

3. Add the remaining ingredients, cover, and simmer for 20 to 25 minutes, or until the vegetables are tender. Ladle into bowls and serve.

nutrition

Starch Exchanges 1.5
Vegetable Exchanges 2

Amount per serving

Calories 162
Calories From Fat 21
Total Fat 2 g (Saturated Fat 0 g)
Cholesterol 0 mg
Sodium 396 mg
Carbohydrate 29 g (Dietary Fiber 8 g, Sugars 9 g)
Protein 9 g