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Two Bean Vegetable Chili

Two Bean Vegetable Chili

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Campbell's Kitchen

Campbell's Kitchen

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

Directions

  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

FritzscheFamily
12

FritzscheFamily

12/23/2010

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

svettes
11

svettes

12/7/2010

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

bobco85
9

bobco85

2/22/2011

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 chipotle pepper, I minced 2 chipotle peppers, and for the mushrooms, I minced them as well.

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