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Vegetarian Vegetable and Bean Chili
Vegetarian Vegetable and Bean Chili
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Prep Time:
40 minutes
Total Time:
40 minutes
Wholesome veggie chili using canned beans and frozen vegetables, ready in 40 minutes for a meat-free, hearty meal perfect for busy families.
Ingredients:
  • 1 tablespoon olive or vegetable oil
  • 2 medium onions, coarsely chopped (1 cup)
  • 2 teaspoons finely chopped garlic
  • 2 cups frozen corn
  • 1 bag (1 lb) frozen broccoli, carrots and cauliflower
  • 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
  • 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
  • 2 cans (14.5 oz each) diced tomatoes with green chiles, undrained
  • 1 can (8 oz) tomato sauce
  • 2 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
Instructions:
  • In a large Dutch oven, heat oil over medium-high heat. Cook onions and garlic for 4 to 5 minutes, stirring often, until onions are softened.
  • Add the rest of the ingredients and bring to a boil. Lower the heat to medium-low, cover, and simmer for 15 to 20 minutes, stirring from time to time, until the chili is hot and the vegetables are tender-crisp.

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