Potato-Tomato Vegetarian Chili

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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

Directions

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Nutrition Information

Recipe Step Photos

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