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Chunky Vegetable Chili

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Fresh vegetables, canned beans and zesty spices combine to create a hearty chili.
Ingredients
  Potatoes 2 Cup (32 tbs), cubed
  Onion 1 Medium, chopped (1/2 Cup)
  Yellow bell pepper 1 Small, chopped (1/2 Cup)
  Chili powder 1 Tablespoon
  Ground cumin 1 Teaspoon
  Canned crushed tomatoes 28 Ounce, progresso (Undrained)
  Progress chick peas 15 Ounce (Garbanzo Beans Drained Rinsed)
  Progresso black beans 15 Ounce (Drained, Rinsed)
  Tomato sauce 8 Ounce
  Zucchini 1 Cup (16 tbs), cubed
Directions

1. Heat all ingredients except zucchini to boiling in 4-quart Dutch oven, breaking up tomatoes and stirring occasionally; reduce heat. Cover and simmer 13 minutes.

2. Stir in zucchini. Cover and simmer 5 to 7 minutes or until zucchini is tender.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Stewed
Ingredient: 
Bean, Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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Average: 4.2 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 813 Calories from Fat 68

% Daily Value*

Total Fat 8 g12.5%

Saturated Fat 0.95 g4.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 402.2 mg16.8%

Total Carbohydrates 181 g60.4%

Dietary Fiber 70.8 g283%

Sugars 21.1 g

Protein 54 g108%

Vitamin A 60.1% Vitamin C 215.5%

Calcium 35.1% Iron 96.9%

*Based on a 2000 Calorie diet

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Chunky Vegetable Chili Recipe