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Veggie chili

Preparation time: 10 minutes
Cooking time: 30 minutes

1 medium onion, finely diced
1 clove (or 1 teaspoon) minced garlic
6 ounces (1/2 package) meatless ground beef crumbles
1 cup frozen corn, thawed
1 small zucchini (approximately 7 inches long), diced
1 can (8 ounces) no-salt-added tomato sauce
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (14 1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (27 ounces) pinto beans, rinsed and drained
1 envelope (1.75 ounces) chili seasoning mix

Combine all ingredients in a large pot and stir to mix well. Bring to a boil, reduce the heat to medium, and simmer uncovered for 30 minutes; stir frequently to prevent sticking. Leftovers reheat well or may be frozen.

Yield: 9 cups
Serving size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 153
  Carbohydrate: 26 g
  Protein: 10 g
  Fat: 1 g
  Saturated fat: <1 g
  Sodium: 770 mg
  Fiber: 7 g

  Exchanges per serving: 1 starch, 2 1/2 nonstarchy vegetable
  Carbohydrate choices: 2

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