Vegetable Chili
This chili, packed with beans and vegetables, has an appealing red color and fabulous flavor. I always make a large batch so that everyone can have seconds.
— Charlene Martorana, Madison, Ohio
SERVINGS
|
12-16
|
CATEGORY
|
Low Fat
|
METHOD
|
Stovetop - One-Dish
|
PREP |
15 min. |
COOK
|
45 min.
|
TOTAL
|
60 min.
|
INGREDIENTS
- 2 large onions, chopped
- 1 medium green pepper, chopped
- 3 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1/2 cup water
- 2 medium carrots, cut into chunks
- 2 medium potatoes, peeled and cubed
- 1 can (14-1/2 ounces) chicken broth
- 1 to 2 tablespoons chili powder
- 2 tablespoons sugar
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1 small zucchini, sliced 1/4 inch thick
- 1 small yellow squash, sliced 1/4 inch thick
- 2 cans (28 ounces each) crushed tomatoes
- 1/3 cup ketchup
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
DIRECTIONS
In a Dutch oven or soup kettle, saute onions, green pepper and garlic in oil until tender. Add water and carrots; cover and cook over medium-low heat for 5 minutes.
Add potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes.
Add zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes. Yield: 12-16 servings.