|Serving Size||1/12 recipe|
|Calories from Fat||10|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Total Carbohydrate||34 g|
|Dietary Fiber||9 g|
|Vitamin A||45% DV|
|Vitamin C||25% DV|
|Preparation Time||25 minutes|
Cups of Fruits and Vegetables Per Person: 1.0
|Canned, low sodium tomatoes, cut up||1 can (28 ounces)|
|Chili powder||1 teaspoon|
|Kidney beans, drained||1 can (15 ounces)|
|Black eyed peas, drained||1 can (15 ounces)|
|Garbanzo beans, drained||1 can (15 ounces)|
|Whole kernel corn, drained||1 can (15 ounces)|
|Carrots, chopped||1 cup|
|Medium onion, chopped||1|
|Garlic, chopped||1½ teaspoon|
|Tomato paste||1 can (6 ounces)|
|Dijon mustard||1 tablespoon|
|Ground cumin||1 teaspoon|
|Dried oregano||1 teaspoon|
|Dried basil||1 teaspoon|
|Zucchini, chopped||1 cup|
- Combine all ingredients except the zucchini in a large pot.
- Bring to a boil. Reduce heat and simmer, covered for 10 minutes.
- Stir in zucchini and simmer, covered for 10 minutes more.
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 2; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
Produce for Better Health
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