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Vegetable and Bean Chili

Vegetable and Bean Chili
  • Prep 60 min
  • Total 60 min
  • Ingredients 13
  • Servings 6

Enjoy dinner with this easy two-step vegetables and bean chili recipe made using Progresso™ chickpeas and frozen corn - ready in an hour! ...MORE+ LESS-

Ingredients

1
tablespoon olive or vegetable oil
1
large onion, coarsely chopped (1 cup)
2
teaspoons finely chopped garlic
1
bag (1 lb) frozen broccoli, cauliflower and carrots
1
can (15 to 16 oz) red beans, drained, rinsed
1
can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
2
cans (14.5 oz each) diced tomatoes with green chiles, undrained
1
can (8 oz) tomato sauce
2
cups frozen corn
2
tablespoons chili powder
1
tablespoon ground cumin
3/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)

Steps

Hide Images
  • 1
    In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
  • 2
    Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low; cover and cook 15 to 20 minutes, stirring occasionally, until chili is hot and vegetables are crisp-tender.

Expert Tips

  • Break out of the box—any combination of your favorite vegetables or canned beans will work well in this recipe.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
50
% Daily Value
Total Fat
5g
8%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
950mg
40%
Potassium
1120mg
32%
Total Carbohydrate
62g
21%
Dietary Fiber
15g
61%
Sugars
14g
Protein
16g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
45%
45%
Calcium
15%
15%
Iron
35%
35%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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