Vegetable Bean Chili Recipe

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Vegetable Bean Chili Recipe
Vegetable Bean Chili Recipe photo by Taste of Home
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Vegetable Bean Chili Recipe

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5 1 1
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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
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 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).
Originally published as Vegetable Bean Chili in Country Woman January/February 1996, p31

Nutritional Facts

1 cup: 250 calories, 10g fat (0 saturated fat), 4mg cholesterol, 863mg sodium, 33g carbohydrate (0 sugars, 0 fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 meat, 1 vegetable, 1 fat.

  • 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
  1. 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.
  2. Add beans and olives; heat through. Garnish with cheese. Yield: 9 servings (2-1/4 quarts).
Originally published as Vegetable Bean Chili in Country Woman January/February 1996, p31

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59Janet User ID: 4932821 10411
Reviewed Mar. 10, 2010

"This chili recipe is delicious, I changed the recipe slightly...I added a red pepper other than just the green pepper. And I used chili powder along with chipotle chili powder...I didn't have any celery on hand, however I thought it could use some salt, So I added some celery salt.....And, the green olives absolutley adds some flavor...."

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