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Hearty Two-Bean Vegetable Chili

  • Cooking time25 min
  • Prep time10 min
  • ServingsPortions 8
recipe image Hearty Two-Bean Vegetable Chili

Ingredients

  • 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
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  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.