Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This dish is great when you need something hot, quick, and nutritious. The spiciness of the chili can be decreased simply by seeding the jalapeño.

Recipe by Cooking Light December 2003

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Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat; add onion and garlic. Cook 2 minutes or until tender, stirring constantly. Add zucchini and bell peppers; cook 5 minutes, stirring frequently. Add tomatoes and remaining ingredients, stirring well to combine. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.

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Nutrition Facts

200 calories; calories from fat 18%; fat 3.6g; saturated fat 0.4g; mono fat 1.8g; poly fat 0.5g; protein 10g; carbohydrates 36.2g; fiber 12g; iron 3.2mg; sodium 573mg; calcium 71mg.
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