114.5 ounce can red kidney beans, drained and rinsed
114.5 ounce can Great Northern or cannellini beans, drained and rinsed
214.5 ounce cans diced tomatoes (no salt added)
18 ounce cans tomato sauce
salt and pepperto taste
2medium zucchiniBlade D, noodles chopped
In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add in the garlic, carrot, celery, peppers, and jalapeño. Cook until vegetables are softened, about 10 minutes. Add the beans, tomatoes, tomato sauce, and season with oregano, chili powder, cumin, salt and pepper.
Bring to a boil and then reduce heat to low and simmer for about 30 minutes or until chili thickens. Taste and adjust to your preferences. Once chili is thickened, add in the zucchini noodles and stir to combine thoroughly. Let cook for 2-3 minutes before serving.
Serve into bowls. Freeze what you don't use!
Per serving (1 out of 6) - Calories: 303, Fat: 5g, Saturated Fat: 0g, Carbs: 55g, Fiber: 20g, Sugars: 11g, Protein: 17g, Sodium: 1153mg