Two Bean Vegetable Chili

  • Prep 25 min.
  • Total 20 min.
  • Serves 8
  • Two Bean Vegetable Chili
Hearty chunks of zucchini, onion, carrots, mushrooms and peppers simmer with red and black beans in a rich Italian sauce.

POSTED IN: Dinner, Popular, Quick & Easy, Tomato Sauce, Vegetarian

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) mushrooms, chopped (about 3 cups)

  • 2

    large red bell peppers, chopped (about 2 cups)

  • 1

    can (about 15 ounces) kidney beans, rinsed and drained

  • 1

    can (about 15 ounces) black beans, rinsed and drained

  • 3

    cup OR Prego® Lower Sodium Roasted Red Pepper & Garlic Italian Sauce

  • 2

    teaspoon 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.

CHOOSE TASTE. CHOOSE PREGO.

TIPS AND TRICKS FOR A MEAL EVERYONE WILL LOVE
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