Chunky Vegetarian Chili

  • 1 tsp. olive oil
  • 1 cup chopped onions
  • 1 cup chopped green pepper
  • 1/2 cup chopped celery
  • 2 cups cubed potato (about 3 medium)
  • 1 15-16 oz. can pinto beans rinsed & drained
  • 1 15-16 oz. can black beans, rinsed & drained
  • 1 cup sliced fresh mushrooms
  • 1 cup cubed zucchini squash
  • 1 14.5 oz can no-added-salt whole tomatoes, un-drained and chopped
  • 1 6-oz. can no-added-salt tomato paste
  • 1 1/2 cups water
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. black pepper

Coat a large Dutch oven with vegetable cooking spray, add oil and heat until hot. Add chopped onions, green pepper, celery; sauté 4-5 minutes, or until vegetables are crisp-tender. Add beans, potatoes and next nine ingredients; stir well. Bring to a boil, cover, reduce heat and simmer 30 minutes or until potatoes are cooked through. Stir occasionally while cooking.

  • Yields: 8 servings
  • Preparation Time: 45 minutes

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