Chunky Vegetable Chili

Makes about 14 cups

5 medium carrots, chopped

2 medium potatoes, diced

1 medium onion, chopped

1 small yellow bell pepper, chopped

1 tablespoon chili powder

1 teaspoon cumin

1 (28-ounce) can no-salt-added diced tomatoes with liquid

1 (14-ounce) can unsalted vegetable broth

1 (15- to 19-ounce) can reduced-sodium garbanzo bean rinsed

1 (15- to 19-ounce) can reduced-sodium black beans, rinsed

1 (8-ounce) can no-salt-added tomato sauce

1 medium zucchini, cubed

Microwave the carrots, potatoes, onion and bell pepper 5 minutes on high (100% power); drain. Add microwaved vegetables to a Dutch oven along with the chili powder, cumin, tomatoes with liquid, vegetable broth, garbanzo beans, black beans and tomat sauce. Cover; bring to a boil. Reduce heat and simm 25 minutes. Add zucchini; cover and simmer 5 minut or until zucchini is tender. Serve warm.

Per cup: 111 calories, 5 grams protein, 1 gram fat (4 calories from fat), no saturated fat, 22 grams carboh drate, no cholesterol, 158 milligrams sodium, 5 gram fiber.