Two Bean Vegetable Chili

Two Bean Vegetable Chili

from Campbell's Kitchen

Prep Time: 25 min.
Cook Time: 20 min.

1 tbsp. 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 pkg. (10 ounces) mushroom, chopped (about 3 cups)
2 large red peppers, chopped (about 2 cups)
1 can (about 15 ounces) red kidney beans, rinsed and drained
1 can (about 15 ounces) black beans, rinsed and drained
3 cups Prego® Heart Smart Traditional Italian Sauce or Heart Smart
Onion & Garlic Italian Sauce
2 tsp. ground chipotle chile pepper
1 tsp. dried oregano leaves, crushed

Heat the oil in a 6-quart saucepan 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.

Stir the beans, sauce, chipotle pepper and oregano in the saucepan and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender.

Serves 8.

Kitchen Clip:
Chipotle chili powder, made from dried and smoked jalapenos, adds deep flavor, but regular chili powder works fine too.