Aromatic ingredients, like onions, bell peppers, kidney beans, chickpeas, zucchini and potatoes, combine with zesty chili powder and ground cumin for a meatless chili that’s guaranteed to get compliments from vegetarians and meat lovers alike. All of the mouthwatering ingredients simmer together in a matter of minutes, so you can have dinner on the table in record time.
Quick Vegetarian Chili
- Prep Time 20 min
- Total 30 min
- Servings 6
- Ingredients 10
Ingredients
- 2 medium unpeeled white or red potatoes (about 10 oz), cut into 1/2-inch cubes
- 1 medium onion, chopped (1/2 cup)
- 1 small bell pepper (any color), chopped (1/2 cup)
- 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
- 1 can (15 oz) Progresso™ kidney beans, drained, rinsed
- 2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
- 1 can (8 oz) Muir Glen™ organic tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 medium zucchini, cut into 1/2-inch slices
Instructions
-
Step1In 4-quart Dutch oven, place all ingredients except zucchini; stir well. Heat to boiling over high heat, stirring occasionally; reduce heat. Cover; simmer 10 minutes.
-
Step2Stir in zucchini. Cover; cook 5 to 7 minutes longer, stirring occasionally, until potatoes and zucchini are tender when pierced with fork.
Nutrition
280
Calories
2 1/2g
Total Fat
14g
Protein
51g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 25
- Total Fat
- 2 1/2g
- 4%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 650mg
- 27%
- Potassium
- 1240mg
- 35%
- Total Carbohydrate
- 51g
- 17%
- Dietary Fiber
- 12g
- 49%
- Sugars
- 8g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 35%
- 35%
- Calcium
- 15%
- 15%
- Iron
- 35%
- 35%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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