Black Bean 'N Vegetable Chili

1 Large Onion, coarsely chopped
1 Can (16 oz) whole low-sodium tomatoes, undrained, coarsely chopped
2/3 Cup Picante sauce or salsa*
1 1/2 Tsp. Ground cumin
1/2 Tsp. Lite salt (optional)*
1/2 Tsp. Dried basil leaves, crumbled
1/3 Cup Fresh cilantro, chopped
2 Cans (16 oz) black beans*, rinsed, drained
1 Tbsp. Lime juice
1 Green bell pepper, cut into 3/4" pieces
1 Large Yellow squash or zucchini, cut into 1/2" chunks (about 2 cups)
2 Cups Frozen corn (optional)

Optional toppings: chopped, fresh cilantro or non-fat sour cream

In large sauce pan or Dutch oven, cook onion in tomato juice from canned tomatoes until tender, about 3 minutes. Add tomatoes, picante sauce and seasonings. Cover; simmer 5 minutes.

Stir in beans, peppers and squash; cover and simmer until vegetables are tender, about 15 minutes. Ladle into bowls; top as desired and serve with additional picante sauce, or serve over cooked brown rice. Makes 10 (1 cup) servings.

*Sodium content will vary considerably depending on the sodium content of the picante sauce (or salsa) and the black beans. If using regular beans (not low-sodium) and picante sauce, omit the salt.

**Using regular picante sauce and beans (rinsed) and omitting the salt.

Nutritional Information per Serving:
Calories: 150
Fat, gm: 0
Cholesterol, mg: 0
Sodium, mg**: 250
Diabetic Exchanges: 2 starch

Recipe Source: Susan Lewis, MPH, RD, Cardiac Dietitian, Loma Linda University Medical Center

Heart Healthy Food Sponsored by the Loma Linda International Heart Institute
February 1998

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