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Recipe

Vegetarian Chili

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Warm up with homemade chili in just 30 minutes! It's chock-full of veggies and beans.

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( 2 Ratings)

2 Ratings

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Member Reviews ( 3 )

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PREP TIME 20 Min
TOTAL TIME 30 Min
SERVINGS 6

2: medium unpeeled white or red potatoes (about 10 oz), cut into 1/2-inch cubes

1: medium onion, chopped (1/2 cup)

1: small bell pepper (any color), chopped (1/2 cup)

1: can (15 oz) Progresso® chick peas (garbanzo beans), drained, rinsed

1: can (15 oz) Progresso® kidney beans, drained, rinsed

2: cans (14.5 oz each) Muir Glen® organic diced tomatoes, undrained

1: can (8 oz) Muir Glen® organic tomato sauce

1: tablespoon chili powder

1: teaspoon ground cumin

1: medium zucchini, cut into 1/2-inch slices

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1 In 4-quart Dutch oven, place all ingredients except zucchini; stir well. Heat to boiling over high heat, stirring occasionally; reduce heat. Cover; simmer 10 minutes.
2 Stir in zucchini. Cover; cook 5 to 7 minutes longer, stirring occasionally, until potatoes and zucchini are tender when pierced with fork.

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Expert Tips

No garbanzo or kidney beans in your cupboard? You can use canned black, great northern, pinto or butter beans for one or both beans in this chili.

You may notice that zucchini comes in many sizes. Choose a zucchini about 8 inches long because it will be younger and more tender than the bigger ones.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 280

(Calories from Fat 25),

Total Fat 2 1/2g

(Saturated Fat 0g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 650mg;
Total Carbohydrate 51g

(Dietary Fiber 12g,
Sugars 8g),

Protein 14g;

Percent Daily Value*:

Exchanges:

2 1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
1/2 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

3 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 3 Reviews View All

Posted 11/10/2012 6:21:49 PM REPORT ABUSE MissiAnn7 said:

Rating:

I omitted the zucchini since I don't care for it, and I happened to have russet potatoes on hand so I used those. They didn't cook in the 30 minutes so I dumped the chili into my crock pot and cooked it for several hours. That worked out very well. The chili was a little bland to me, so I added a little more cumin and it turned out fantastic. Overall I am impressed and will be using this recipe again, with different potatoes and a little more cumin next time. :)

This reply was: Helpful Inspiring

Posted 10/12/2011 8:35:56 PM REPORT ABUSE Greatmidwestcook said:

Rating:

Yoshi Guy, didn't you know that some of the best recipes have come off of packages and cans? The Banana Pudding recipe from Nabisco is an all-time classic that's been around for many years. Good cooks know how to add to a recipe and make it the way they like it. The Vegetarian Chili recipe is great! I use pinto beans instead of garbonzas and northern beans also; plus I add garlic powder and onion powder, blk pepper, crushed red pepper and any other spices that I feel will make the dish heartier and tastier. Keep cooking...don't give up!

This reply was: Helpful Inspiring