Vegetable and Potato Chili

 This veggie-loaded chili makes it easy to add some fresh produce to your dinner routine, even in the dead of winter. Starchy potatoes, protein-packed chickpeas and filling black beans will keep you and your family full and satisfied—no meat needed! If that’s not enough to make you want to start up your stove and whip up this zesty meal, the fact that this dish is ready in just 30 minutes will certainly seal the deal. So keep this recipe handy when you need a quick weeknight dinner or a dish to vegetarian guests. 



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) Muir Glen™ organic crushed tomatoes with basil, undrained
  • 1
    can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
  • 1
    can (15 oz) Progresso™ black beans, drained, rinsed
  • 1
    can (8 oz) Muir Glen™ organic tomato sauce
  • 1
    medium zucchini, cubed (1 cup)

Steps

1 In 4-quart Dutch oven, heat all ingredients except zucchini to boiling, breaking up tomatoes and stirring occasionally. Reduce heat; cover and simmer 13 minutes.

2 Stir in zucchini. Cover; simmer 5 to 7 minutes or until zucchini is tender.

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