Happy New Year!
CBHC hopes you are F.L.O.W.ing. I was combing through some healthy eating on Kaiser Permanente’s website and found this delicious sounding chili. Reading the reviews, even meat lovers found this to be very appealing. Thank you to the Food & Nutrition Services department at KP Moanalua Medical Center for sharing this recipe!
Try it out with the different beans. Let us know how you like it!! Flowdenver.org
Servings: 6 – Prep Time: 20 minutes; Cooking Time: 45 minutes
Ingredients
1 cup onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1 cup zucchini, chopped
1 cup carrot, chopped
1 1/2 teaspoon minced garlic
2 Tbsp olive oil
1/2 teaspoon cumin
1 cup water
3 cups diced tomato
1 cup mild or medium salsa
3 cups sweet potato, peeled and cubed
1 can (28 oz) red kidney beans, black-eyed peas or garbanzo beans, drained( you can also make from dry bean if you like)
2 cups or 1 can corn, drained ( or fresh or frozen- cooked the way you know how)
Salt and pepper as needed
Directions
In large soup pot, sauté onion, bell peppers, zucchini, carrot and garlic in oil for about 5 minutes or until tender.
Stir in cumin, salt, pepper, water, tomatoes, salsa and sweet potato. Simmer for 20 minutes.
Add kidney beans, black-eyed peas or garbanzo beans and corn.
Cook an additional 20 minutes over low heat. Season to taste.
Nutrition Information (per serving)
| Calories: 220 calories Fat: 4 g Saturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Carbohydrate: 43 g |
Fiber: 9 g Sugars: 4 g Sodium: 210 g Protein: 10 g Submitted by Executive Chef | |