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


Recipe Summary

15 mins
35 mins


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

1 1/2 cups
209 calories; protein 10.2g; carbohydrates 42.1g; dietary fiber 11.3g; sugars 14.9g; fat 2.2g; saturated fat 0.2g; vitamin a iu 1574.1IU; vitamin c 118.4mg; folate 14.7mcg; calcium 64.2mg; iron 2.8mg; magnesium 13.7mg; potassium 377.4mg; sodium 375mg.

2 starch, 2 vegetable