This recipe was modified from Light and Tasty Magazine
Serves 8 (1 ¼ cup servings each) 254 calories*, 12 g fiber, 13 g protein
1 small onion, minced
3 garlic cloves, minced
1 cup chopped peppers, green, yellow or red, or a mixture of all
1 tbsp. olive oil
2 med. zucchini, finely chopped
2 med. carrots, finely chopped
3 tbsp. cornmeal
2 tbsp. chili powder
2 tbsp. paprika
1 tbsp. sugar
½ tsp. ground cumin
¼-1/2 tsp. cayenne pepper
2 cans (one 28 oz., one 14 ½ oz.) diced tomatoes, undrained
2 cans (15 oz. each) pinto beans, rinsed and drained
1 can (16 oz.) kidney beans, rinsed and drained
In large pan, sauté onion, garlic and peppers in oil until tender. Stir in zucchini and carrots. Add cornmeal, chili powder, paprika, sugar, cumin and cayenne; cook and stir for 1 minute.
Stir in tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. You can garnish with sour cream if you want the extra calories.
*Note: To lower the calories even more, I add more carrots and/or zucchini instead of one of the cans of beans. You might have to adjust the seasonings for your own taste. This will cut the calorie count down to around 145 calories per 1-¼ cups and you will also lower the protein count.