June's vegetarian chili

Yield: 4 Servings

Measure Ingredient
1 large Onion; chopped
1 \N Green or red pepper; chopped
2 cloves Garlic; minced
1 small Zucchini; cubed
1 can Great Northern beans(16oz)
\N \N ;rinsed and drained
1 can Stewed tmatoes (14.5oz)
1 pack Mild chili seasoning
1 can Whole kernal corn(7oz)

Spray a non-stick pot with cooking spray and saute onion, pepper, and garlic until softened, about 5 minutes. Add zuchini, beans, tomatoes, and chili seasoning. Cover and simer until vegetables are done to your taste. Add corn immediately before serving.

Nutritional info per serving: 249 cal; 11g pro, 52g carb, 2g fat(5%) Exchanges: 3⅒ veg, 2⅒ bread

Source: June Hornbeck, Deland, Fl Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96

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