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Two Bean Vegetable Chili

"Hearty chunks of zucchini, onion, carrots, mushrooms and peppers simmer with red and black beans in a rich Italian sauce."
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45 m servings 176 cals
Original recipe yields 8 servings

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  1. 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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Read all reviews 4
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This was way to tomato saucey. No real body of flavor to it...

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...

I really liked this recipe. I substituted fresh tomato sauce because I had 6 Roma tomatoes that I needed to use (saute an onion in oil in the bottom of a saucepan, add minced garlic, slice 6 Rom...