Ingredients45 m servings 176 cals
- Heat the oil in a 6-quart saucepot over medium heat. Add the onion, zucchini, carrots, mushrooms and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring often. Stir the beans, sauce, chipotle pepper and oregano in the saucepot and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender.
Per Serving: 176 calories; 4.6 g fat; 27.9 g carbohydrates; 7.2 g protein; 0 mg cholesterol; 460 mg sodium. Full nutrition
ReviewsRead all reviews 4
Honestly, I find it tastes like beans + veggies + tomato sauce... not really my cup of tea. I'd prefer it with meat or pasta!
This is a very delicious vegetarian (don't tell anyone) chili! I decided to substitute regular tomato sauce for the Italian sauces to better bring out the flavors of the vegetables. For the chi...