QUICK VEGETARIAN CHILI

Quick Vegetarian Chili image

Aromatic ingredients, like onions, bell peppers, kidney beans, chickpeas, zucchini and potatoes, combine with zesty chili powder and ground cumin for a meatless chili that's guaranteed to get compliments from vegetarians and meat lovers alike. All of the mouthwatering ingredients simmer together in a matter of minutes, so you can have dinner on the table in record time.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 10

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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:

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.
Stir in zucchini. Cover; cook 5 to 7 minutes longer, stirring occasionally, until potatoes and zucchini are tender when pierced with fork.

Nutrition Facts : Calories 280, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 12 g, Protein 14 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 8 g, TransFat 0 g