Spicy Bean and Potato Chili

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Spicy Bean and Potato Chili

 

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 28 ounce can whole tomatoes - undrained

1 15 ounce can garbanzo beans - rinsed and drained

1 15 ounce can black beans - rinsed and drained

1 8 ounce can tomato sauce

1 medium zucchini - cubed (1 cup)

 

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.

Stir in zucchini. Cover and simmer 5 to 7 minutes

longer or until zucchini is

tend 4 servings. SPECIAL TOUCH: Top this flavorful

chili with shredded Cheddar

cheese or sour cream if you like. Sprinkle with sliced

green onions.

 

1 Serving Calories 410 (Calories from Fat 35); Fat

4g (Saturated 1 g); Cholesterol 0 mg; Sodium 1220 mg;

Carbohydrate 90g (Dietary

Fiber 21g); Protein 24g.

 

 

 

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