Chunky Vegetable Chili

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

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4

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™ 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.

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