The Link - Recipes - Very Veggie Chili - Upper Michigan Heart Institute

* 1 (28 oz.) can diced tomatoes- no added salt, if desired
* 2 cups water
* 2 cloves garlic
* 1 cup each: chopped onion, green pepper, and corn
* 1 (4.5 oz.) chopped green chilies
* 8 oz. firm tofu, crumbled
* 2-4 tsp. chili powder
* 1 tsp. oregano
* 1 tsp. basil
* 1 (15 oz.) can pinto or kidney beans, drained
* 1 (15 oz.) can garbanzo beans, drained

Combine all ingredients in a Crockpot.
Heat on high for about 4 hours
or until veggies are tender.

Makes 10 (1 cup) servings

Per Serving: 195 calories, 6g total fat,
14g carbs, 8g fiber, 14g protein,
400mg sodium.

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