Soups/stews

White Bean-Vegetable Chili

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photo by:

kraft

Chockfull of fresh vegetables and beans, this hearty chili is sure to become a new family favorite.

time

prep:

15 min

total:

45 min

servings

total:

8 servings, about 1 cup chili and 5 crackers each

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What You Need

large onion, chopped (about 1-1/2 cups)

green pepper, chopped (about 1 cup)

medium each: zucchini and yellow squash, chopped (about 3 cups)

small eggplant, peeled, chopped (about 3 cups)

Tbsp. oil

cans (19 oz. each) cannellini beans, drained, rinsed

cans (14 oz. each) fat-free reduced-sodium chicken broth

1-1/2

tsp. chili powder

1/4

tsp. ground cumin

PREMIUM Unsalted Tops Saltine Crackers

Make It

COOK and stir vegetables in hot oil in Dutch oven or large saucepan on medium-high heat 8 to 10 min. or until tender.

ADD beans, broth, chili powder and cumin; mix well. Bring to boil. Reduce heat to medium-low. Cover; simmer 20 min., stirring occasionally.

SERVE with crackers.

Kraft Kitchens Tips

Substitute

For a more authentic meatless version, prepare as directed using canned vegetable broth.

Make Ahead

Chili is great when made the day before. Cool, then cover and refrigerate up to 24 hours to allow the flavors to blend. To reheat, spoon into saucepan and cook on medium-low heat until heated through, stirring frequently.

Best of Season

Prepare as directed, using whatever fresh vegetables are in season. If yellow squash is unavailable, use 2 zucchini instead. Or, if you don't like eggplant, substitute 3 cups of your favorite chopped vegetables for the eggplant.