Chunky Vegetable Chili Recipe

I was browsing around one of my favorite websites the other day and came across this version of chili. The husband isn't the biggest fan of soups due to their brothiness but he really likes thicker stew-type dishes, so I had to try this one.

Chunky Vegetable Chili Recipe (8 servings at 3 points a piece)

Ingredients:

2 medium potatoes, cubed
1 medium onion, chopped
1 medium yellow bell pepper, chopped
1 tablespoon chili powder
1 tsp ground cumin
1 can (28 oz) crushed tomatoes, undrained
1 can (8 oz) tomato sauce
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) garbanzo beans, rinsed and drained
1 medium zucchini, cubed

Directions:

Heat all ingredients except zucchini to boiling in 4-quart Dutch oven, breaking up tomatoes and stirring occasionally; reduce heat. Cover and simmer 13 minutes.

Stir in zucchini. Cover and simmer 5 to 7 minutes or until zucchini is tender.

According to Betty Crocker's site this makes 4 servings. There is no way; there was so much food. I decided to calculate the points for 8 servings instead. Another thing I had to adjust was the cooking time. By the time it was supposed to be finished, the potatoes were still pretty crunchy. So I let it simmer for about 15 minutes more until the potatoes were soft.

This chili was just full of vegetables and had a fairly thick broth, and I of course enjoyed the flavors of the chili powder and the cumin. The husband thought this was one of the best recipes that I have tried recently. He really likes potatoes and beans, and he really ate this dish up.