Vegetable Chili

[Guest guest]

I made this today. It was good.

 

Sarah in CA

 

* Exported from MasterCook *

 

Vegetable Chili

 

Recipe By :Mary McDougall

Serving Size : 8 Preparation Time :0:20

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup water

1/2 cup onion -- chopped

1/2 cup green bell pepper -- chopped

1/2 cup zucchini -- cut into chunks

1/2 cup yellow squash -- cut into chunks

1 cup frozen corn kernels

1 can stewed tomatoes -- (28 oz.)

1 cup cooked black beans

1 cup pinto beans -- cooked

1 cup cooked white beans

1 cup cooked garbanzo beans

1/4 cup chopped green chiles

1 tablespoon chili powder

1/2 tablespoon soy sauce

1 dash cayenne pepper -- ground

 

Place the water, onion, green pepper in a large soup pot. Cook and stir

until the onion is tender, about 5 minutes. Add the remaining

ingredients, stir to mix well, and bring to a boil.

 

Reduce the heat and cook uncovered over medium low heat for 30 minutes.

Serve in soup bowls by itself or over whole grains.

 

Source:

" The McDougall Program for Maximum Weight Loss "

Copyright:

" 1994 "

Start to Finish Time:

" 1:00 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 217 Calories; 1g Fat (5.7% calories

from fat); 12g Protein; 41g Carbohydrate; 12g Dietary Fiber; 0mg

Cholesterol; 90mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat;

1 Vegetable; 0 Fat.

 

NOTES : I didn't have any chopped green chilies in a can so I just

cut up a whole fresh jalapeno and threw it in. Also, I

didn't have any yellow squash so I just used more

zucchini. This was so good, even my nonveggie family ate

it and liked it.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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