Vegetable Chili Skillet Supper

Serve skillet-quick vegetable chili that’s ready in just 25 minutes – perfect for a dinner.

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  • prep time 25 min
  • total time 25 min
  • ingredients 10
  • servings 3
 

Ingredients

1
tablespoon olive or vegetable oil
1/2
cup chopped onion
1
(1-lb.) pkg. frozen broccoli florets, carrots and cauliflower
1
(8-oz.) can tomato sauce
1
teaspoon chili powder
1/2
teaspoon sugar
1/4
teaspoon salt
1/8
to 1/4 teaspoon ground red pepper (cayenne)
1
(15 1/2-oz.) can pinto beans, drained
4
oz. (1 cup) shredded Cheddar cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oil in large skillet over medium-high heat until hot. Add onion and frozen vegetables; cook and stir 7 to 10 minutes or until vegetables are crisp-tender.
  • 2 Add tomato sauce, chili powder, sugar, salt and ground red pepper. Bring to a boil. Reduce heat to low; simmer 5 minutes.
  • 3 Add beans; simmer an additional 5 minutes or until thoroughly heated. Sprinkle with cheese.
  • 1 Heat oil in large skillet over medium-high heat until hot. Add onion and frozen vegetables; cook and stir 7 to 10 minutes or until vegetables are crisp-tender.
  • 2 Add tomato sauce, chili powder, sugar, salt and ground red pepper. Bring to a boil. Reduce heat to low; simmer 5 minutes.
  • 3 Add beans; simmer an additional 5 minutes or until thoroughly heated. Sprinkle with cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
390
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
9g,
9%
),
Cholesterol
40mg
40%;
Sodium
1120mg
1120%;
Total Carbohydrate
37g
37%
(Dietary Fiber
10g
10%
  Sugars
11g
11%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
60%;
Calcium
40%;
Iron
15%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 Vegetable; 1 1/2 Very Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.