Vegetarian skillet chili screams comfort food to me. This recipe makes me feel warm and fuzzy, and it’s loved by both my vegetarian and non-vegetarian friends. —Casey Hill, London, United Kingdom,
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, chopped
- 3 garlic cloves, minced
- 1 medium sweet red pepper, chopped
- 1 medium zucchini, chopped
- 1 small carrot, chopped
- 2 cans (14 ounces each) crushed tomatoes
- 1 can (14 ounces) black beans, rinsed and drained
- 1 can (14 ounces) kidney beans, rinsed and drained
- 1 cup water
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon ground cinnamon
- 1 teaspoon cayenne pepper
- Optional: lime wedges and chopped fresh cilantro
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Directions
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Nutrition Facts
1 cup: 140 calories, 2g fat (0 saturated fat), 0 cholesterol, 304mg sodium, 24g carbohydrate (5g sugars, 8g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.
