Lunch: Veggie Chili
The beans and veggies in this dish make it a great source of fiber with 10 grams per cup. The recipe makes 8 servings, so save leftovers for a delicious lunch the next day.
Ingredients
1 tablespoon canola oil
1 medium onion, chopped
4 carrots, sliced
1 green bell pepper, chopped
1 zucchini, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1, 16-ounce can kidney beans, rinsed and drained
1, 16-ounce can black beans, rinsed and drained
1, 15-ounce can tomato sauce
2, 14.5-ounce cans no-salt-added diced tomatoes in juice
Instructions
Heat oil in a large soup pot over medium-high heat.
Add onion and carrots and sauté 5 minutes. Add green pepper and zucchini and sauté another 2 minutes.
Add garlic and sauté 30 seconds. Add chili powder and all remaining ingredients; bring to a boil.
Cover, reduce heat, and simmer 30-35 minutes or until the vegetables are tender.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 179 | ||
| Fat 3 | ||
| Carbohydrate 33 | ||
| Protein 9 | ||
