Print Options

Back to Vegetable Bean Chili >

Include these items:

Select reviews >

Taste of Home Logo

Vegetable Bean Chili

 Vegetable Bean Chili
Meet the Cook: Because it is so hearty, no one misses the meat in this chili. Both family - my husband and I have three daughters and one grandchild - and friends ask for it. -Rene Fry, Hampstead, Maryland
9 ServingsPrep: 25 min. Cook: 30 min.

Ingredients

  • 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) diced tomatoes, undrained
  • 1 jar (8 ounces) picante sauce
  • 1 teaspoon 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 cup (4 ounces) shredded cheddar cheese

Directions

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

2 of 2

Vegetable Bean Chili (continued)

Nutritional Facts: One 1-cup serving (prepared with reduced-sodium bouillon and served with reduced-fat cheese) equals 250 calories, 10 g fat (0 saturated fat), 4 mg cholesterol, 863 mg sodium, 33 g carbohydrate, 0 fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1 meat, 1 vegetable, 1 fat.