Quick Vegetarian Chili

  • Yield: 8 servings


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
1/2teaspoon garlic, minced
1 onion, chopped
2medium zucchini, halved lengthwise and thinly sliced
2tablespoons chili powder
1/2teaspoon ground cumin
1/2teaspoon sugar
1teaspoon dried oregano


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

Nutritional Info *per serving

  • Calories 207
  • Fat 2.2g
  • Saturated Fat .2g
  • Cholesterol 0mg
  • Sodium 872mg