Chunky Vegetable Chili

Chunky Vegetable Chili

Fresh vegetables, canned beans and zesty spices combine to create a hearty chili.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

4

servings

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® chick peas (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)
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Serve with an assortment of condiments, such as sour cream, shredded Cheddar cheese and sliced ripe olives.
Substitution
You can use a variety of beans in this family-favorite chili. Pinto, navy and kidney beans all are delicious additions.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 35 ),
  • Total Fat 4 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 1250 mg;
  • Total Carbohydrate 92 g
    • (Dietary Fiber 21 g,
  • Protein 24 g;
Percent Daily Value*:
    Exchanges:
    • 5 Starch;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.