Quick Vegetarian Chili

Kitchen Tested
  • Yield 8 servings

If you can work a can opener and accept compliments graciously, you can prepare this hearty yet low-fat dish and look impressive.

Ingredients

1 (10-ounce) can chopped tomatoes and green chilies
1 (28-ounce) can no-salt-added whole tomatoes with their juices, crushed
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1 (19-ounce) can garbanzo beans, drained and rinsed
1 (4 1/2-ounce) can chopped green chilies, drained
1 green bell pepper, seeded and chopped
1/2 teaspoon garlic, minced
1 onion, chopped
2 medium zucchini, halved lengthwise and thinly sliced
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1 teaspoon dried oregano

Instructions

  1. In a large pot, combine all ingredients. Heat to boiling. Reduce heat and simmer, covered, 40 minutes, stirring occasionally.

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