Provençal Chili

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This is a light, brothy chili that’s based on a classic French ratatouille. Smother it in grated Gruyère cheese, add some crusty French bread and you’ll swear you’re dining in a veg-friendly auberge near the Riviera.

  • SERVINGServings

Ingredients

  • 2 14.5-oz. cans cannellini beans, drained and rinsed
  • 1 28-oz. can diced tomatoes
  • 2 medium-sized onions, chopped
  • 1 large eggplant (about 1 lb.), peeled and cut into 1-inch cubes
  • 3 small zucchini (about 1 lb.), cut into 1-inch cubes
  • 3 cloves garlic, minced
  • 2 Tbs. herbes de Provence
  • 1 tsp. salt
  • 1 tsp. minced jalapeño pepper
  • 1/2 tsp. ground black pepper

Preparation

  1. Combine all ingredients in 4-qt. slow cooker or large pot.
  2. Cover slow cooker, and cook chili on low 4 to 6 hours. Or, place lid on pot, and bring chili to a boil over medium-high heat; reduce heat to medium-low, and simmer, covered, stirring occasionally, 1 1/2 to 2 hours.
  3. Spoon chili into bowls, and serve.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 136
  • Carbohydrate Content: 27 g
  • Fat Content: 1 g
  • Fiber Content: 7 g
  • Protein Content: 7 g
  • Sodium Content: 810 mg
  • Sugar Content: 2 g