Recipe: Vegetable Chili

Vegetable Chili

2 1/2 cups cooked Dark Red Kidney Beans, drained and rinsed
1 tablespoon olive oil
2 onions, chopped
1/2 cup celery, sliced
3 green onions, chopped
3 cloves garlic, minced
3 cups eggplant, peeled and cubed
1 cup carrot, sliced
2 cups zucchini, diced
2 (28-ounce) can tomatoes, undrained and chopped
2 1/2 tablespoons chili powder
1 teaspoon cumin
1 tablespoon oregano
1 tablespoon basil
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon sugar
1 yellow bell pepper, diced
1 red bell pepper, diced
1/4 teaspoon salt

Heat oil in a large saucepan over medium heat. Saut onions, celery, green onions, and garlic for 5 minutes.

Add eggplant. Season with salt and mix well. Cover and cook 15 minutes over medium heat, stirring occasionally.

Add carrots, zucchini, and tomatoes; mix well. Add spices, herbs, sugar, and beans. Partly cover, and bring to a boil. Cook 30 minutes over medium heat, stirring occasionally.

Mix in bell peppers, partly cover, and continue cooking for 20 minutes.

Servings per recipe: 6
Serving size: 1-1/2 cups
Nutritional Information (per serving):
Calories: 188, Carbohydrates: 34g, Fat: 3g,
Cholesterol: 0mg, Protein: 9g, Fiber: 10g,
Sodium: 430mg (683mg using canned beans)
Food exchanges: 1 starch/bread, 1 lean meat, 1-1/2 fruit

Source: The Michigan Bean Commission