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Chunky Vegetable Chili
Fresh vegetables, canned beans and zesty spices combine to create a hearty chili.

Prep Time:10 min
Start to Finish:30 min
Makes:4 servings




24 Ratings
4 Reviews
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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) Progresso® recipe ready crushed tomatoes, undrained
1 can (15 oz) Progresso® chick peas (garbanzo beans), drained, rinsed
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (8 ounces) tomato sauce
1 medium zucchini, cubed (1 cup)


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.




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Nutrition Information


1 Serving: Calories 450 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 1250 mg; Total Carbohydrate 92 g (Dietary Fiber 21 g); Protein 24 g Percent Daily Value*: Vitamin A 42 %; Vitamin C 82 %; Calcium 22 %; Iron 48 % Exchanges: 5 Starch; 2 Vegetable
*Percent Daily Values are based on a 2,000 calorie diet.


Serve With
Serve with an assortment of condiments, such as sour cream, shredded Cheddar cheese and sliced ripe olives.
Substitution
You can use a variety of beans in this family-favorite chili. Pinto, navy and kidney beans all are delicious additions.