Vegetable and Potato Chili

Fresh vegetables, canned beans and zesty spices combine to create a hearty chili. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 9, 2019

Ingredients

medium potatoes, cubed (2 cups)

medium onion, chopped (1/2 cup)

small yellow bell pepper, chopped (1/2 cup)

tablespoon chili powder

teaspoon ground cumin

can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained

can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed

can (15 oz) Progresso™ black beans, drained, rinsed

can (8 oz) Muir Glen™ organic tomato sauce

medium zucchini, cubed (1 cup)

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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.

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.