Vegetarian Chili

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
2		Garlic cloves - finely chopped
1 1/2 cups	355ml	Thinly sliced mushrooms
2/3 cup	41g / 1.4oz	Chopped red onion
2/3 cup	97g / 3.4oz	Chopped red bell pepper
2 teaspoons	10ml	Chili powder
1/4 teaspoon	1.3ml	Ground cumin
1/8 teaspoon	0.6ml	Ground red pepper - (optional)
1/8 teaspoon	0.6ml	Dried oregano leaves
1		Peeled whole tomatoes - (28 oz)
2/3 cup	106g / 3.7oz	Frozen baby lima beans
1/2 cup	80g / 2.8oz	Rinsed drained canned Great Northern beans
4 tablespoons	60ml	Nonfat sour cream
4 tablespoons	60ml	Shredded reduced-fat Cheddar cheese

Recipe Instructions

Heat oil in large nonstick saucepan over medium-high heat until hot. Add garlic. Cook and stir 3 minutes. Add mushrooms, onion and bell pepper. Cook 5 minutes, stirring occasionally.

Add chili powder, cumin, red pepper, if desired, and oregano. Cook and stir 1 minute. Add tomatoes and beans. Reduce heat to medium-low. Simmer 15 minutes, stirring occasionally.

Serve with sour cream and cheese.

This recipe yields 4 servings.

Exchanges Per Serving: 1 Starch, 3 Vegetable, 1 Fat.

Nutrition Facts: Calories 189; Calories from Fat 24%; Total Fat 5g; Saturated Fat 1g; Protein 10g; Carbohydrates 29g; Cholesterol 3mg; Sodium 428mg; Dietary Fiber 7g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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