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Chunky Vegetable Chili

 64 Ratings
12 Comments
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4
  • Save
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Fresh vegetables, canned beans and zesty spices combine to create a hearty chili.

Ingredients

2
medium potatoes, cubed (2 cups)
1
medium onion, chopped (1/2 cup)
1
small yellow bell pepper, chopped (1/2 cup)
1
tablespoon chili powder
1
teaspoon ground cumin
1
can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1
can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (8 oz) Muir Glen™ organic tomato sauce
1
medium zucchini, cubed (1 cup)

Directions

  • 1 In 4-quart Dutch oven, heat all ingredients except zucchini to boiling, breaking up tomatoes and stirring occasionally. Reduce heat; cover and simmer 13 minutes.
  • 2 Stir in zucchini. Cover; simmer 5 to 7 minutes or until zucchini is tender.

Expert Tips

Serve with an assortment of condiments, such as sour cream, shredded Cheddar cheese and sliced ripe olives.

You can use a variety of beans in this family-favorite chili. Pinto, navy and kidney beans all are delicious additions.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
Calories from Fat
35
% Daily Value
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
1250 mg
Total Carbohydrate
92 g
Dietary Fiber
21 g
Protein
24 g
% Daily Value*:
Vitamin A
42%
42%
Vitamin C
82%
82%
Calcium
22%
22%
Iron
48%
48%
Exchanges:
5 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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