Two Bean Vegetable Chili

Two Bean Vegetable Chili

4

"Hearty chunks of zucchini, onion, carrots, mushrooms and peppers simmer with red and black beans in a rich Italian sauce."

Ingredients

45 m {{adjustedServings}} servings 176 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a 6-quart saucepot over medium heat. Add the onion, zucchini, carrots, mushrooms and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring often. Stir the beans, sauce, chipotle pepper and oregano in the saucepot and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender.
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Reviews

4
  1. 5 Ratings

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This was way to tomato saucey. No real body of flavor to it...

Honestly, I find it tastes like beans + veggies + tomato sauce... not really my cup of tea. I'd prefer it with meat or pasta!

This is a very delicious vegetarian (don't tell anyone) chili! I decided to substitute regular tomato sauce for the Italian sauces to better bring out the flavors of the vegetables. For the chi...