Ingredients (use vegan versions):
- 1 medium onion, chopped
- 1/4 cup chopped green pepper
- 4 cups water divided *
- 1 can (15 to 16 ounces) great northern beans, drained and rinsed
- 1 can (15 ounces) navy beans, rinsed and drained
- 1 can salt-free tomato paste
- 1 can (14-1/2 ounces) low-salt diced tomatoes, undrained
- 2 to 4 teaspoons chili powder
- 1 teaspoon salt *optional*
- 1/2 teaspoon pepper
Directions:
In a large saucepan, cook the onion and green pepper in 1/2 cup water until
tender. Add beans, tomato paste and tomatoes. Stir in chili powder, salt,
if desired, pepper and remaining water; bring to a boil. Reduce heat; cover
and simmer for 20 minutes.
Yield:
7 servings *they freeze well too*
Diabetic Exchanges:
One 1-cup serving (prepared without added salt) equals 2 starch, 1-1/2
vegetable.
Nutritional Information:
198 calories, 295 mg sodium, 0 cholesterol, 38 gm carbohydrates, 11 gm
protein, 1 gm fat.
*you might want to add less because w/ 4 cups, it gets a little soupy*
Serves: 7
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