My vegetarian daughter inspired me to develop this nutritious, meatless chili recipe. No one will miss the meat! I use vine-ripened tomatoes, cilantro and peppers from my garden plus fresh local corn from the farmers market. —Cindy Beberman, Orland Park, Illinois,
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 3 garlic cloves, minced
- 1-1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 cups diced fresh tomatoes (about 3 medium)
- 1-1/2 cups fresh or frozen corn (about 8 ounces)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 2 cups reduced-sodium vegetable broth
- 1/2 teaspoon salt
- 1/3 cup chopped fresh cilantro
- Optional: Sour cream, diced avocado and lime wedges
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Directions
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Nutrition Facts
1 cup: 214 calories, 4g fat (0 saturated fat), 0 cholesterol, 496mg sodium, 37g carbohydrate (10g sugars, 8g fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1/2 fat.
