Two Bean Vegetable Chili

Two Bean Vegetable Chili

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"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
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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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.


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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...