Vegetarian Chili
A Betty Crocker betty-crocker-basics recipe for Vegetarian Chili.
Ingredients
- 10 ounces potatoes (about 2 medium)
- 1 medium onion
- 1 small yellow bell pepper
- 1 (15 ounce) can garbanzo beans (15 to 16 ounce can)
- 1 (15 ounce) can kidney beans (15 to 16 ounce can)
- 1 (28 ounce) can whole tomatoes -- undrained
- 1 (8 ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 medium zucchini
Instructions
- 1
Scrub the potatoes thoroughly with a vegetable brush, but do not peel. Cut the potatoes into cubes that are 1/2 inch or slightly larger. Peel and chop the onion. Place the potatoes and onion in the Dutch oven.
- 2
Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop the bell pepper into small pieces. Add to the Dutch oven.
- 3
Drain the garbanzo and kidney beans in a strainer, and rinse with cool water. Add to the Dutch oven.
- 4
Add the tomatoes with their liquid, the tomato sauce, chili powder and cumin to the Dutch oven. Heat to boiling over high heat, breaking up the tomatoes with a fork and stirring occasionally.
- 5
Once chili is boiling, reduce heat just enough so chili bubbles gently. Cover and cook 10 minutes.
- 6
While chili is cooking, cut the zucchini into 1/2 inch slices. Stir zucchini into chili. Cover and cook 5 to 7 minutes longer, stirring occasionally, until potatoes and zucchini are tender when pierced with a fork.