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Bean Vegetable Chili

Because it is so hearty, no one misses the meat in this chili. Both family and friends ask me to make it often.
  • Total Time
    Prep: 25 min. Cook: 30 min.
  • Makes
    9 servings (2-1/4 quarts)

Ingredients

  • 1 medium zucchini, sliced 1/4 inch thick
  • 1 medium green pepper, chopped
  • 1 cup chopped onion
  • 1 cup shredded carrots
  • 1/2 cup finely chopped celery
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 can (28 ounces) no-salt-added diced tomatoes, undrained
  • 1 jar (8 ounces) picante sauce
  • 1 teaspoon reduced-sodium beef bouillon granules
  • 1-1/2 teaspoons ground cumin
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

  • In a Dutch oven, saute the zucchini, green pepper, onion, carrots, celery and garlic in oil until tender. Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil.
  • Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add beans and olives; heat through.

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