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Vegetable Chili

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I made this today. It was good.

 

Sarah in CA * Exported from MasterCook * Vegetable ChiliRecipe By :Mary McDougallServing Size : 8 Preparation Time :0:20Categories : Chili Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup water 1/2 cup onion -- chopped 1/2 cup green bell pepper -- chopped 1/2 cup zucchini -- cut into chunks 1/2 cup yellow squash -- cut into chunks 1 cup frozen corn kernels 1 can stewed tomatoes -- (28 oz.) 1 cup cooked black beans 1 cup pinto beans -- cooked 1 cup cooked white beans 1 cup cooked garbanzo beans 1/4 cup chopped green chiles 1 tablespoon chili powder 1/2 tablespoon soy sauce 1 dash cayenne pepper -- groundPlace the water, onion, green pepper in a large soup pot. Cook and stiruntil the onion is tender, about 5 minutes. Add the remainingingredients, stir to mix well, and bring to a boil. Reduce the heat and cook uncovered over medium low heat for 30 minutes. Serve in soup bowls by itself or over whole grains.Source: "The McDougall Program for Maximum Weight Loss"Copyright: "1994"Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 1g Fat (5.7% caloriesfrom fat); 12g Protein; 41g Carbohydrate; 12g Dietary Fiber; 0mgCholesterol; 90mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat;1 Vegetable; 0 Fat.NOTES : I didn't have any chopped green chilies in a can so I just cut up a whole fresh jalapeno and threw it in. Also, I didn't have any yellow squash so I just used more zucchini. This was so good, even my nonveggie family ate it and liked it.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

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07:34:00

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