This veggie-loaded chili makes it easy to add some fresh produce to your dinner routine, even in the dead of winter. Starchy potatoes, protein-packed chickpeas and filling black beans will keep you and your family full and satisfied—no meat needed! If that’s not enough to make you want to start up your stove and whip up this zesty meal, the fact that this dish is ready in just 30 minutes will certainly seal the deal. So keep this recipe handy when you need a quick weeknight dinner or a dish to vegetarian guests.
Vegetable and Potato Chili
- Prep Time 10 min
- Total 30 min
- Servings 4
- Ingredients 10
Ingredients
- 2 medium potatoes, cubed (2 cups)
- 1 medium onion, chopped (1/2 cup)
- 1 small yellow bell pepper, chopped (1/2 cup)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
- 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 can (8 oz) Muir Glen™ organic tomato sauce
- 1 medium zucchini, cubed (1 cup)
Instructions
-
Step1In 4-quart Dutch oven, heat all ingredients except zucchini to boiling, breaking up tomatoes and stirring occasionally. Reduce heat; cover and simmer 13 minutes.
-
Step2Stir in zucchini. Cover; simmer 5 to 7 minutes or until zucchini is tender.
Nutrition
450
Calories
4 g
Total Fat
24 g
Protein
92 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 450
- Calories from Fat
- 35
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Cholesterol
- 0mg
- Sodium
- 1250 mg
- Potassium
- 1860 mg
- Total Carbohydrate
- 92 g
- Dietary Fiber
- 21 g
- Protein
- 24 g
% Daily Value*:
- Vitamin A
- 42%
- 42%
- Vitamin C
- 82%
- 82%
- Calcium
- 22%
- 22%
- Iron
- 48%
- 48%
Exchanges:
5 Starch; 2 Vegetable;Tips from the Betty Crocker Kitchens
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