Chunky Vegetable Chili

[Guest guest]

Chunky Vegetable Chili

 

Makes: 4 servings

 

2 medium potatoes, cubed (2 cups)

1 medium onion, chopped (1/2 cup)

1 small yellow bell pepper, chopped (1/2 cup)

1 tablespoon chili powder

1 teaspoon ground cumin

1 can (28 oz) ready crushed tomatoes, undrained

1 can (15 oz) chick peas (garbanzo beans), drained, rinsed

1 can (15 oz) black beans, drained, rinsed

1 can (8 ounces) tomato sauce

1 medium zucchini, cubed (1 cup)

 

1. Heat all ingredients except zucchini to boiling in 4-quart Dutch oven,

breaking up tomatoes and stirring occasionally; reduce heat. Cover and

simmer 13 minutes. 2. Stir in zucchini. Cover and simmer 5 to 7 minutes or

until zucchini is tender.