Vegetarian Chili

10 ingredients
4 steps

Ingredients

  • 2 medium potatoes, unpeeled and cut into 1/2 inch pieces
  • 1 medium onion, chopped
  • 1 small yellow bell pepper, seeded and chopped
  • 1 15 oz (420 grm). can garbanzo beans, drained
  • 1 15 oz (420 grm). can kidney beans, drained
  • 1 28 oz (784 grm). can whole tomatoes, undrained
  • 1 8 oz (224 grm). can tomato sauce
  • 1 tbsp (15 ml) chili powder
  • 1 tsp (5 ml) ground cumin
  • 1 medium zucchini, 1/2 inch slices

Directions

  1. 1
    In a large soup pot, add all ingredients except zucchini.
  2. 2
    Heat to boiling over high heat, breaking up tomatoes with a fork.
  3. 3
    Reduce heat, cover and cook for 10 minutes.
  4. 4
    Add zucchini to chili cover and cook another 5-7 minutes, stirring occasionally until potatoes and zucchini are tender.

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