BOCA Roasted Vegetable Chili

Fiber Source
Low Fat
Low Calorie
Vitamin C Source
Generally Nutritious
Diabetes Center Recipe

Prep Time: 30 min

Total Time: 45 min

Makes: 6 servings, 1 cup each

1yellow pepper, chopped

1yellow squash, chopped

2-1/2cupscubed peeledeggplant

1/4cupchoppedred onions

2clovesgarlic, minced

2Tbsp.oil

1can(15 oz.)tomato sauce

1can(15 oz.)chili beans

1pkg.(12 oz.) frozenBOCA Veggie Ground Crumbles


Preparation:

Combine vegetables, garlic and oil in 13x9-inch pan.

Bake 15 min. or until vegetables are golden brown, stirring occasionally. Transfer to large saucepan. Stir in remaining ingredients; cover.

Cook on medium-high heat 10 min. or until crumbles are cooked through (160ºF), stirring occasionally.

BOCA KITCHEN TIPS

Special Extra

For added color, prepare using a combination of green, yellow and/or red bell peppers.

Special Extra

Sprinkle 1 Tbsp. KRAFT 2% Milk Shredded Cheddar Cheese and/or chopped green onions over each serving of chili.

Make it Easy

Place chopped vegetables in large resealable plastic bag along with the garlic and oil. Seal bag and shake gently to evenly coat vegetables with oil before placing in baking pan to roast.

NUTRITION INFORMATION

Nutrition Bonus:
Warm up with this meatless low-fat, low-calorie chili. And as a bonus, it's also rich in vitamin C from the yellow pepper.

Diet Exchange:
1 Starch,2 Vegetable,2 Meat (L)


Nutrition (per serving)

Calories

200

Total fat

6g

Saturated fat

0.5g

Cholesterol

0mg

Sodium

890mg

Carbohydrate

25g

Dietary fiber

10g

Sugars

6g

Protein

18g

Vitamin A

8%DV

Vitamin C

50%DV

Calcium

10%DV

Iron

20%DV


Note: Recipe can also be prepared using either the Natural or Organic versions of the BOCA product. Nutrition information may change.

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