Vegetable and Potato Chili

Prep 10 min
Total 30 min
Servings 4

This veggie-loaded chili makes it easy to add some fresh produce to your dinner routine, even in the dead of winter. Starchy potatoes, protein-packed chickpeas and filling black beans will keep you and your family full and satisfied—no meat needed! If that’s not enough to make you want to start up your stove and whip up this zesty meal, the fact that this dish is ready in just 30 minutes will certainly seal the deal. So keep this recipe handy when you need a quick weeknight dinner or a dish to vegetarian guests.

By Betty Crocker Kitchens

Updated January 16, 2020

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™ chickpeas (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)

Steps

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.
Tailor this dish to suite the meal lovers in your family but adding in your favorite ground meat. Ground beef, chorizo sausage or ground turkey are some great options for adding additional flavor and protein.
Looking for a little kick? Try serving with a seeded, diced jalapeño pepper to pack some extra spice.