Chunky Vegetable Chili

Chunky Vegetable Chili

This skillet dinner has it all - vegetables, tomatoes, chick peas and beans combined in an easy chili that’s ready in 30 minutes. 5 servings

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

5

servings

1
medium potato, 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
2
cans (14.5 oz each) no-salt-added diced tomatoes, undrained
1
can (15 oz) chick peas (garbanzo beans), drained, rinsed
1
can (15 oz) black beans, drained, rinsed
1
can (8 oz) tomato sauce
1 1/2
cups water
1
medium zucchini, cubed (1 cup)
  1. In 4-quart Dutch oven, place all ingredients except zucchini. Heat to boiling, stirring occasionally; reduce heat. Cover; simmer 13 minutes.
  2. Stir in zucchini. Cover; simmer 5 to 7 minutes longer or until zucchini is tender.
Makes 5 servings
Make the Most of This Recipe With Tips From The Live Better America® Kitchens
If desired, serve with an assortment of classic chili condiments, such as chopped cilantro, light sour cream, reduced-fat shredded cheese and chopped onion and bell peppers.
You can use a variety of beans in this family-favorite chili. Pinto, navy and kidney beans all are delicious additions.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 25),
  • Total Fat 2 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 210mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 15g,
    • Sugars 5g),
  • Protein 14g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 1 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.