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Vegetable Bean Chili

Country.Chef's picture
  Zucchini 1 Medium, sliced 1/4 inch thick
  Green pepper 1 Medium, chopped
  Chopped onion 1 Cup (16 tbs)
  Shredded carrots 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Canned diced tomatoes 28 Ounce (1 Can Undrained)
  Picante sauce 8 Ounce (1 Jar)
  Beef bouillon granules 1 Teaspoon
  Ground cumin 1 1⁄2 Teaspoon
  Canned garbanzo beans 15 Ounce, drained, rinsed (1 Can)
  Canned chili beans 15 Ounce (1 Can Undrained)
  Canned sliced ripe olives 2 1⁄4 Ounce, drained (1 Can)
  Shredded cheddar cheese 4 Ounce

In a 4-qt.kettle or Dutch oven, saute zucchini, green pepper, onion, carrots, celery and garlic in oil until tender.
Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil.
Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Add beans and olives; heat through.
Garnish with cheese and alfalfa sprouts if desired.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2292 Calories from Fat 1133

% Daily Value*

Total Fat 128 g197.4%

Saturated Fat 43.4 g216.9%

Trans Fat 0 g

Cholesterol 194 mg64.7%

Sodium 9198.7 mg383.3%

Total Carbohydrates 239 g79.7%

Dietary Fiber 64.8 g259.2%

Sugars 48.1 g

Protein 94 g187%

Vitamin A 719.9% Vitamin C 433.7%

Calcium 161.3% Iron 193.4%

*Based on a 2000 Calorie diet

Vegetable Bean Chili Recipe