How to Make Chunky Vegetable Chili
Fresh vegetables, canned beans and zesty spices combine to create a hearty vegetable chili.
[edit] Ingredients
- 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) recipe ready crushed tomatoes, undrained
- 1 can (15 oz) chick peas (garbanzo beans), drained, rinsed
- 1 can (15 oz) black beans, drained, rinsed
- 1 can (8 ounces) tomato sauce
- 1 medium zucchini, cubed (1 cup)
[edit] Steps
- Heat all ingredients except zucchini to boiling in oven, breaking up tomatoes and stirring occasionally; reduce heat.
- Cover and simmer for 13 minutes
- Stir in zucchini. Cover and simmer for 5 to 7 minutes or until zucchini is tender.
[edit] Tips
- You can 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 the chili. Pinto, navy and kidney beans are all delicious additions.
