Two Bean Vegetable Chili

Campbell's Two Bean Vegetable Chili Recipe

Hearty chunks of zucchini, onion, carrots, mushrooms and peppers simmer with red and black beans in a rich Italian sauce.

At a glance

Prep

25 min.

Total

45 min.

Serves

8

Servings: cups each

Cook: 20 min.

Made With

  • Prego® Heart Smart™ Traditional Italian Sauce

    Prego® Heart Smart™ Traditional Italian Sauce

  • Prego® Heart Smart™ Roasted Red Pepper & Garlic Italian Sauce

    Prego® Heart Smart™ Roasted Red Pepper & Garlic Italian Sauce

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What You'll Need

1 tablespoon 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 package (10 ounces) mushroom, chopped (about 3 cups)
2 large red bell peppers, chopped (about 2 cups)
1 can (about 15 ounces) canned kidney beans, rinsed and drained
1 can (about 15 ounces) canned black beans, rinsed and drained
3 cups Prego® Heart Smart™ Traditional Italian Sauce or Prego® Heart Smart™ Roasted Red Pepper & Garlic Italian Sauce
2 teaspoons ground ground chipotle chile powder
1 teaspoon dried oregano leaves, crushed

How to Make It

  • 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.

  • 2

    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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RID#50883

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