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The Healthy Living Magazine

Chunky Veggie Chili

Per Serving

Chunky Veggie Chili

Makes: 8
Serving Size: 1 cup
Calories 162
Fat 2 g
Saturated Fat 0 g
Carbohydrate 29 g
Fiber 8 g
Sugars 9 g
Cholesterol 0 mg
Sodium 396 mg
Protein 9 g
Choices: Starch 1.5, Vegetable 2
  • Makes: 8
  • Serving Size: 1 cup


1 Tbsp. olive oil
1 large onion, chopped
2 cans (14.5 oz. each) diced tomatoes, undrained
2/3 cup hot salsa
1 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
2 cans (15 to 16 oz. each) red kidney beans, rinsed and drained
1 large red bell pepper, chopped
1 large zucchini, cut into 1/2-inch chunks
1 med. yellow squash, cut into 1/2-inch chunk


  1. In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 2 to 3 minutes.
  2. Add the tomatoes, salsa, chili powder, and cumin. Reduce the heat to low, cover, and simmer for 10 minutes.
  3. Add the remaining ingredients, cover, and simmer for 20 to 25 minutes, or until the vegetables are tender. Ladle into bowls and serve.

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