Chunky Vegetable Chili

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


4 servings


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 (28 ounce) can crushed tomatoes with basil, undrained
1 (15 ounce) can chick peas (garbanzo beans), drained, rinsed
1 (15 ounce) can black beans, drained, rinsed
1 (8 ounce) can tomato sauce
1 medium zucchini, cubed (1 cup)


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.

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

Estimated Time

Preparation Time: 10 minutes
Cook Time: 20 minutes

Additional Information

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.

Nutritional Information

Amount per serving: Calories 450 (Calories from Fat 35), Total Fat 4 g (Saturated Fat 1 g), Cholesterol 0 mg; Sodium 1250 mg; Total Carbohydrate 92 g (Dietary Fiber 21 g), Protein 24 g; Exchanges: 5 Starch; 2 Vegetable

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