Dietitian

Below is a portion of the response to the dietary request with all the additional parameters::
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can corn, drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
Instructions:
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the diced tomatoes, black beans, kidney beans, corn, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the flavors have melded.
Stir in the cilantro and serve.
This recipe is a good source of protein, fiber, and complex carbohydrates. The beans and corn are low glycemic index foods, which means they will release their sugar slowly into the bloodstream, helping to keep you feeling full and satisfied.
Here are some other tips for designing a vegetarian recipe with a low glycemic index:
Use whole grains instead of refined grains.
Choose fruits and vegetables that are low on the glycemic index, such as berries, apples, and carrots.
Limit your intake of processed foods and sugary drinks.
Add healthy fats to your meals, such as olive oil, avocado, and nuts.