Two Bean Vegetable Chili

When the mornings and evenings feel like fall but the afternoons still
seem summery, try this chili loaded with the last of the garden's
bounty. Going meatless never tasted so good!

Two Bean Vegetable Chili
from Campbell's Kitchen

Prep Time: 25 min. Cook Time: 20 min.

1 tbsp. olive oil
1 large onion, finely chopped (about 1 1/2 cups)
2 large zucchini, chopped (about 3 1/2 cups)
2 large carrots, chopped (about 1 cup)
1 pkg. (10 ounces) mushroom, chopped (about 3 cups)
2 large red peppers, chopped (about 2 cups)
1 can (about 15 ounces) red kidney beans, rinsed and drained
1 can (about 15 ounces) black beans, rinsed and drained
3 cups Prego(R) Heart Smart Traditional Italian Sauce or Heart Smart
Onion & Garlic Italian Sauce
2 tsp. ground chipotle chile pepper
1 tsp. dried oregano leaves, crushed

Directions:
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. Serves 8.

Kitchen Clip:
Chipotle chili powder, made from dried and smoked jalapenos, adds deep
flavor, but regular chili powder works fine too.
Received on Thu Sep 10 14:34:12 2009