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Salads - Soups - Sidedishes
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None
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14 cups
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Ingredients |
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5 medium carrots, chopped
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5 red potatoes, diced
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1 medium sweet onion, chopped
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1 small yellow pepper, chopped
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1 Tbsp. chili powder
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1 tsp. cumin
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1- 28 oz. can of no-salt diced tomatoes with liquid
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1- 14 oz. can of unsalted vegetable broth
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1- 15 oz. can reduced-sodium black beans, rinsed
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1- 8 oz. can no-salt tomato sauce
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Salt and pepper to taste
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1 zucchini, sliced and quartered
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1- 15 oz. garbanzo beans, rinsed- I didn't use
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Instructions |
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Microwave carrots, potatoes, onion, and bell
pepper for 8 min. (3 min. at a time). Drain.
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Add vegetables to Dutch oven along with chili
powder, cumin, tomatoes, broth, black beans, garbanzo beans,
tomato sauce, salt and pepper.
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Cover and bring to a boil on medium heat. Reduce
heat to low and simmer for 25 min.
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Add zucchini. Cover and simmer for another 5 min.
until zucchini is tender.
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| Serving
Suggestions |
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Very good, but serve with noodles for more robust dinner.
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Originally Submitted
11/19/2020
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0 Out of 5 from
0 reviews
You can add this Chunky Vegetable Chili recipe to your own private DesktopCookbook.
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