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Vegetable Chili | Vegetable Chili Recipes | Vegetable Chili Recipe

Vegetable Chili recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.

Vegetable Chili

1 tablespoon canola oil

1 large onion, chopped

1 clove garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 pound zucchini (2 medium), cut into 1/2-inch chunks

1/4 cup thinly sliced sun-dried tomatoes (not packed in oil)

1-1/2 tablespoons all-purpose flour

2 (15-1/2 ounce) cans pinto beans, rinsed

2 cups vegetable broth

2 cups fresh corn kernels (from 4 ears) or frozen

1 (14-1/2 ounce) can diced tomatoes

1/3 cup chopped fresh cilantro

Freshly ground pepper to taste

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Heat oil in a Dutch oven over medium-high heat. Add onion and cook, stirring, until golden, 2 to 3 minutes. Reduce heat to medium-low. Add garlic, chili powder and cumin; cook, stirring constantly, until fragrant, about 1 minute. Add zucchini and sun-dried tomatoes; cook, stirring, for 2 minutes more. Add flour and beans; cook, stirring, for 1 minute. Add broth, corn and tomatoes. Bring to a boil, reduce heat to low and simmer, partially covered, until the zucchini is tender 15 to 20 minutes. Stir in cilantro and season with pepper.

Source: "The Eating Well Diabetes Cookbook" Yield: 9 servings Nutritional Information Per Serving (1 cup each): Calories: 173, Fat: 3g, Cholesterol: 0 mg, Carbohydrate: 33 g, Protein: 8 g, Fiber: 9 g, Sodium: 293 mg Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1 Very Lean Meat

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