Vegetable Chili Skillet Supper

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

  • 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
  • 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.
  • 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.
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