Full-of-Veggies Chili

Yield: Makes 4 quarts

Ingredients

• 1  large sweet onion, diced
• 1  large green bell pepper, diced
• 2  garlic cloves, minced
• 2  tablespoons  vegetable oil
• 1  (12-ounce) package ground beef substitute
• 1  large zucchini, diced
• 1  (11-ounce) can whole kernel corn, undrained
• 2  (15-ounce) cans no-salt-added tomato sauce
• 2  (10-ounce) cans diced tomato and green chiles, undrained
• 1  (15-ounce) can black beans, rinsed and drained
• 1  (15-ounce) can pinto beans, rinsed and drained
• 1  teaspoon  sugar
• 1  (1 3/4-ounce) envelope Texas-style chili seasoning mix

Preparation

Sauté first 3 ingredients in hot oil in a large stockpot over medium-high heat 5 minutes or until tender. Stir in beef substitute and remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, stirring often, 20 minutes.

NOTE: Chili may be frozen up to 3 months, if desired.

Nutritional Information

Calories:

128 (14% from fat)

Fat:

2g (sat 0.4g,mono 0.6g,poly 1g)

Protein:

16g

Carbohydrate:

19g

Fiber:

3g

Cholesterol:

0.0mg

Iron:

1.6mg

Sodium:

547mg

Calcium:

44mg