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The Lake News Online
  • Recipe of the week: Chunky veggie chili

  • 8 servings
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  • 8 servings
    1 tablespoon olive oil
    1 large onion, chopped
    2 cans diced tomatoes, undrained
    2/3 cup salsa
    1 1/2 teaspoons chili powder
    1 1/2 teaspoons cumin
    2 cans kidney beans, drained and rinsed
    1 large red bell pepper, chopped
    1 large zucchini, cut into 1" cubes
    In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 2-3 minutes. Add the tomatoes, salsa, chili powder and cumin. Reduce the heat to low, cover and simmer for 20 minutes. Add the remaining ingredients, cover and simmer 20-25 minutes, or until the vegetables are tender.
    Nutrition Information: 199 calories, 3 g fat, 116 mg sodium, 34 g carbs, 13 g fiber, 12 g protein

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