WHY IT’S LIGHT Naturally lean beans and extra vegetables make this a smarter choice than meat-heavy chili. For a creamy garnish, try a dollop of plain low-fat Greek yogurt rather than sour cream.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper; cook, stirring, until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is darkened, about 3 minutes.
Step 2
Stir in both beans, the diced tomatoes (with their juice), and green chiles. Add the water and bring mixture to a boil. Reduce to a simmer and cook until zucchini is tender and liquid reduces slightly, about 20 minutes. Season with salt and pepper and serve immediately.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 232
Step 5
Fat: 6.1g (1g Saturated Fat)
Step 6
Protein: 10.3g
Step 7
Carbohydrates: 35g
Step 8
Fiber: 9.1g
