BOCA Roasted Vegetable Chili

INGREDIENTS :

1 yellow pepper, chopped

1 yellow squash, chopped

2-1/2 cups cubed peeled eggplant

1/4 cup chopped red onions

2 cloves garlic, minced

2 Tbsp. oil

1 can (15 oz.) tomato sauce

1 can (15 oz.) chili beans

1 pkg. (12 oz.) frozen BOCA Ground Crumbles

COOKING DIRECTIONS :

HEAT oven to 450°F. Combine vegetables, garlic and oil in 13x9-inch pan.

BAKE 15 min. or until vegetables are golden brown. Transfer to large saucepan. Stir in remaining ingredients; cover.

COOK on medium-high heat 10 min. or until heated through (160ºF), stirring occasionally.

MORE :

Use Your Broiler

To roast vegetables under the broiler, spread vegetables onto bottom of shallow baking pan or onto rack of broiler pan. Broil, 6 inches from heat, 15 min. or until centers of vegetable pieces are browned and edges are slightly blackened, stirring frequently.

Make it Easy

Place cut vegetables in large resealable plastic bag along with the oil. Seal bag and shake gently to evenly coat vegetables with oil before roasting.

NUTRITION INFO :

Calories

200

Total fat

6 g

Saturated fat

0.5 g

Cholesterol

0 mg

Sodium

950 mg

Carbohydrate

28 g

Dietary fiber

9 g

Sugars

6 g

Protein

19 g

Vitamin A

8 %DV

Vitamin C

45 %DV

Calcium

10 %DV

Iron

25 %DV

Healthy Living Information

Good source of fiber

Low fat

Low calorie

Good source of vitamin A or C

Diet Exchange

1 Starch + 2 Vegetable + 1 Meat (L) + 1/2 Fat

Nutrition Bonus

Warm up with this meatless low-fat chili that is a good source of dietary fiber from the combination of beans and vegetables. As a plus, it's also rich in vitamin C from the yellow pepper. Carb Choices: 1-1/2