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30-Minute Vegetarian Chili

30-Minute Vegetarian Chili
  • Prep 20 min
  • Total 30 min
  • Servings 6

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

Ingredients

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™ chickpeas (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

Steps

Hide Images
  • 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.

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
25
% Daily Value
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
650mg
27%
Potassium
1240mg
35%
Total Carbohydrate
51g
17%
Dietary Fiber
12g
49%
Sugars
8g
Protein
14g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
35%
35%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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