Two Bean Vegetable Chili

Two Bean Vegetable Chili

4 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Recipe by  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

Adjust Servings

Original recipe yields 8 servings

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 (4)

Rate This Recipe
FritzscheFamily
12

FritzscheFamily

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

svettes
11

svettes

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

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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 176 cal
  • 9%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 27.9 g
  • 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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Chicken and Two Bean Chili

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