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Vegetable & Bean Chili Recipe


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     Vegetable & Bean Chili

Category   Salads - Soups - Sidedishes
Sub Category   Quick Meals
Servings   6
Preptime   40

1 tablespoon olive or vegetable oil
2 medium onions, coarsely chopped (1 cup)`
2 teaspoons finely chopped garlic
2 cups Green Giant Valley Fresh Streamers Niblets frozen corn
1 bag (1lb) frozen broccoli, carrots, & cauliflower
1 can (19 oz) Progresso red kidney beans, drained & rinsed
1 can (15 oz) progresso chick peas (garbanzo beans), drained & rinsed
2 cans (14.5 oz) diced tomatoes with green chiles, undrained
1 can (8oz) tomato sauce
2 tablespoons chili powder
3 teaspoons ground cumin
3/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)

In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until chili is hot and vegetables are crisp-tender.

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