Potato-Tomato Vegetarian Chili

This country chili has it all - potatoes, tomatoes, chick peas and beans blended in a quick and easy dinner-in-a-dish that’s ready in 30 minutes.

  • prep time 20 min
  • total time 30 min
  • ingredients 10
  • servings 6

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® chick peas (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
  • 1 In 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.
  • 2 Stir in zucchini. Cover; cook 5 to 7 minutes longer, stirring occasionally, until potatoes and zucchini are tender when pierced with fork.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    280
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    2 1/2g
    2 1/2%
    (Saturated Fat
    0g,
    0%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    650mg
    650%;
    Total Carbohydrate
    51g
    51%
    (Dietary Fiber
    12g
    12%
      Sugars
    8g
    8%
    ),
    Protein
    14g
    14%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    35%;
    Calcium
    15%;
    Iron
    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 Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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