Back to Bean Vegetable Chili

Print Options


Card Sizes


Bean Vegetable Chili Recipe

Because it is so hearty, no one misses the meat in this chili. Both family and friends ask me to make it often.
TOTAL TIME: Prep: 25 min. Cook: 30 min. YIELD:9 servings


  • 1 medium zucchini, sliced 1/4 inch thick
  • 1 medium green pepper, chopped
  • 1 cup chopped onion
  • 1 cup shredded carrots
  • 1/2 cup finely chopped celery
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 can (28 ounces) no-salt-added diced tomatoes, undrained
  • 1 jar (8 ounces) picante sauce
  • 1 teaspoon reduced-sodium beef bouillon granules
  • 1-1/2 teaspoons ground cumin
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained


  • 1. In a Dutch oven, saute the zucchini, green pepper, onion, carrots, celery and garlic in oil until tender. Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil.
  • 2. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add beans and olives; heat through. Yield: 9 servings (2-1/4 quarts).

Nutritional Facts

1 cup: 211 calories, 8g fat (0g saturated fat), 0mg cholesterol, 647mg sodium, 30g carbohydrate (0g sugars, 7g fiber), 7g protein Diabetic Exchanges:1-1/2 starch, 1/2 lean meat, 2 vegetable, 1-1/2 fat

Reviews for Bean Vegetable Chili

Loading Image