Two Bean Vegetable Chili

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 large zucchini, chopped
• 2 large carrots, chopped
• 1 (10 ounce) package mushrooms, chopped
• 2 large red peppers, chopped
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 3 cups Prego® Heart Smart Traditional Italian Sauce or Heart Smart Onion & Garlic Italian Sauce
• 2 teaspoons ground chipotle chile pepper
• 1 teaspoon dried oregano leaves, crushed

Also mentioned in the method: pasta

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion and cook, stirring, until softened, about 4 minutes.

3. Add the carrots, zucchini, mushrooms and red peppers. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes.

4. Stir in the ground chipotle chile pepper and crushed oregano and cook for 1 minute until fragrant.

5. Add the rinsed and drained kidney beans and black beans, then pour in the pasta sauce and stir well.

6. Bring to a gentle simmer, reduce the heat to low, and cook uncovered for about 8 minutes, stirring occasionally, until the vegetables are tender and the chili thickens.

7. Ladle into bowls and serve hot.