Today’s quick take: Ratatouille chili

Terrific recipes in less than 30 minutes.

Prep time: 25 minutes

Start to finish: 25 minutes

  Ratatouille chili

 

2 tablespoons olive or vegetable oi

l1 large eggplant, cut into 1/2-inch cubes (4 cups)

1 large onion, chopped

1 medium green bell pepper, chopped

1 clove garlic, finely chopped

1/2 cup sliced zucchini

3 teaspoons chili powder

1 teaspoon chopped fresh  or 1/4 teaspoon dried basil leaves

1/8 teaspoon salt

1 can (15.5 ounces) great northern beans, drained, rinsed

1 can (14.5 ounces) whole peeled tomatoes, undrained

1 can (8 ounces) tomato sauce

In 4-quart Dutch oven or saucepan, hat oil over medium heat. Add eggplant, onion, bell pepper and garlic; cook, stirring occasionally, until vegetables are crisp-tender.

Stir in remaining ingredients, breaking up tomatoes. Cook about 10 minutes, stirring occasionally, until zucchini is tender. Makes 4 servings.

One serving contains 290 calories, 8 g. fat, 0 mg. cholesterol, 830 mg. sodium, 43 g. carbohydrate,  14 g. fiber, 12 g. protein.

Source: Betty Crocker 300 Calorie Comfort Food

 

 

 

 

 

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