Vegetarian Chili

Instructions

1. 1

   Scrub the potatoes thoroughly with a vegetable brush, but do not peel. Cut the potatoes into cubes that are 1/2 inch or slightly larger. Peel and chop the onion. Place the potatoes and onion in the Dutch oven. Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop the bell pepper into small pieces. Add to the Dutch oven. Drain the garbanzo and kidney beans in a strainer, and rinse with cool water. Add to the Dutch oven. Add the tomatoes with their liquid, the tomato sauce, chili powder and cumin to the Dutch oven. Heat to boiling over high heat, breaking up the tomatoes with a fork and stirring occasionally. Once chili is boiling, reduce heat just enough so chili bubbles gently. Cover and cook 10 minutes. While chili is cooking, cut the zucchini into 1/2 inch slices. Stir zucchini into chili. Cover and cook 5 to 7 minutes longer, stirring occasionally, until potatoes and zucchini are tender when pierced with a fork. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "0:17" Protein; 72g Carbohydrate; 0mg Cholesterol; 1350mg Sodium 1/2 Fat; 0 Other Carbohydrates Tips You may notice that zucchini comes in many sizes, with some homegrown ones reaching a foot or more in length. Choose a zucchini between 4 and 8 inches long because it will be younger and more tender than the bigger ones. Substitute a green or red bell pepper if you can't find a yellow one. The flavor is similar.