Quick Vegetarian Chili

 Aromatic ingredients, like onions, bell peppers, kidney beans, chickpeas, zucchini and potatoes, combine with zesty chili powder and ground cumin for a meatless chili that’s guaranteed to get compliments from vegetarians and meat lovers alike. All of the mouthwatering ingredients simmer together in a matter of minutes, so you can have dinner on the table in record time.



Ingredients

  • 2
    medium unpeeled white or red potatoes (about 10 oz), cut into 1/2-inch cubes
  • 1
    medium onion, chopped (1/2 cup)
  • 1
    small bell pepper (any color), chopped (1/2 cup)
  • 1
    can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
  • 1
    can (15 oz) Progresso™ kidney beans, drained, rinsed
  • 2
    cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
  • 1
    can (8 oz) Muir Glen™ organic tomato sauce
  • 1
    tablespoon chili powder
  • 1
    teaspoon ground cumin
  • 1
    medium zucchini, cut into 1/2-inch slices

Steps

1 In 4-quart Dutch oven, place all ingredients except zucchini; stir well. Heat to boiling over high heat, stirring occasionally; reduce heat. Cover; simmer 10 minutes.

2 Stir in zucchini. Cover; cook 5 to 7 minutes longer, stirring occasionally, until potatoes and zucchini are tender when pierced with fork.

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