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Hearty Two-Bean Vegetable Chili

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  • Cooking time25 min
  • Prep time10 min
  • Servings8
recipe image Hearty Two-Bean Vegetable Chili


  • 1/4 cup (60 mL) Becel® Buttery Taste margarine*
  • 1 large sweet onion, chopped
  • 2 large zucchini, chopped
  • 2 large red bell peppers or /and orange bell peppers, chopped
  • 1 can (540 mL) cannellini beans or white kidney beans, rinsed and drained
  • 1 can (540 mL) black beans, rinsed and drained
  • 2 cups (500 mL) no salt added tomato sauce
  • 1 Tbsp. (15 mL) chili powder
  • 1 tsp. (5 mL) dried oregano leaves, crushed
  • 1/4 tsp. (1 mL) salt

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt Becel® Buttery Taste margarine in 6-quart (6 L) saucepot over medium-high heat and cook onion, zucchini and bell peppers, stirring occasionally, until vegetables are tender and just starting to brown, about 8 minutes.
  2. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat to low and simmer 8 minutes or until heated through. Serve, if desired, with fat free sour cream.
*Becel® Gold in Quebec. TIP: For a saucier Chili, stir in 1/4 cup (60 mL) water.

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