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