Recipe by Campbell's Kitchen
"Hearty chunks of zucchini, onion, carrots, mushrooms and peppers simmer with red and black beans in a rich Italian sauce."
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onion, finely chopped
1 (10 ounce) package
red peppers, chopped
1 (15 ounce) can
kidney beans, rinsed and drained
1 (15 ounce) can
black beans, rinsed and drained
Prego® Heart Smart Traditional Italian Sauce or Heart Smart Onion & Garlic Italian Sauce
ground chipotle chile pepper
dried oregano leaves, crushed
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 chipotle pepper, I minced 2 chipotle peppers, and for the mushrooms, I minced them as well.
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 Roma tomatoes and saute them briefly, add one can of vegetarian broth, bring to boil and then simmer for about 15 minutes). I added about 1/2 teaspoon of basil to the tomato sauce while it was simmering and 1 tablespoon of chili powder to the entire mixture. I cooked this in a crock pot on high for about 4 hours and the flavors came out quite well. I will definitely make this again. This is a good recipe that can be made the night before and then placed in a slow cooker on low for about 4 hours.
* Percent Daily Values are based on a 2,000 calorie diet.
Two Bean Vegetable Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 176
** Calories from Fat: 42
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