By consciously choosing no-salt-added and salt-free ingredients, we've kept the sodium low in this hearty, meatless chili recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Lightly coat an unheated large saucepan or Dutch oven with nonstick cooking spray. Preheat over medium-high heat. Add oil; swirl to coat bottom of pan. Add onion, sweet pepper, and garlic to hot pan; cook for 8 to 10 minutes or until pepper is tender, stirring often. If necessary, reduce heat to prevent burning.

  • Add undrained diced tomatoes, tomato sauce, the water, the chili powder, the seasoning blend, cumin, and salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in beans and mixed vegetables. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes more or until vegetables are tender. If desired, top individual servings with sour cream and/or cilantro and sprinkle with the chili powder.

Nutrition Facts

209 calories; 2.2 g total fat; 0.2 g saturated fat; 375 mg sodium. 377 mg potassium; 42.1 g carbohydrates; 11.3 g fiber; 15 g sugar; 10.2 g protein; 1574 IU vitamin a iu; 118 mg vitamin c; 15 mcg folate; 64 mg calcium; 3 mg iron; 14 mg magnesium;