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My review
Two Bean Vegetable Chili
Campbell's Kitchen
"Hearty chunks of zucchini, onion, carrots, mushrooms and peppers simmer with red and black beans in a rich Italian sauce."
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Ingredients
45 m servings 176 calsOriginal recipe yields 8 servings
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Directions
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- 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.
Nutrition Facts
Per Serving: 176 calories; 4.6 g fat; 27.9 g carbohydrates; 7.2 g protein; 0 mg cholesterol; 460 mg sodium. Full nutrition
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Newest
12/6/2010
Honestly, I find it tastes like beans + veggies + tomato sauce... not really my cup of tea. I'd prefer it with meat or pasta!
2/21/2011
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...