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Low-Cal Vegetarian Chili

16 servings (4 quarts)

Ingredients (Where to Buy)


  • In a Dutch oven, saute zucchini, onions and peppers in oil until tender. Add garlic; cook 1 minute.
  • Stir in tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

Nutritional Facts:

  • 1 cup equals 131 calories
  • 4g fat (trace saturated fat)
  • 0 cholesterol
  • 622mg sodium
  • 18g carbohydrate
  • 6g fiber
  • 5g protein