Vegetarian Chili

Cook vegetable and beans together on stovetop for this easy and spicy chili - perfect for dinner.

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Servings 2

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ingredients 10
Prep Time 12 min
Total Time 40 min

Ingredients

1: teaspoon vegetable oil

1/2: cup chopped onion (1 medium)

1/4: cup chopped green bell pepper

1: small zucchini, cut into 1x1/4x1/4-inch sticks (1 cup)

1: clove garlic, chopped

1: can (15 to 16 ounces) pinto beans, rinsed and drained

1: can (14.5 ounces) salsa tomatoes with diced green chilies, undrained

1: teaspoon chili powder

2: tablespoons fat-free sour cream, if desired

: Chili Powder, if desired

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Directions

1 Heat oil in 2-quart nonstick saucepan over medium-high heat. Sauté onion, bell pepper, zucchini and garlic in oil. Stir in beans, tomatoes and chili powder. Cover and cook over low heat 20 minutes. Serve with sour cream, sprinkle with chili powder.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 325
Calories from Fat: 30),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 1g, 1% ),
Cholesterol: 0mg; 0%;
Sodium: 860mg; 860%;
Total Carbohydrate: 71g; 71%
(Dietary Fiber 19g 19% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 46%;
Calcium: 18%;
Iron: 40%;

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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angiemizell

report Posted Jan. 26, 2011 6:33 PM

Very good healthy chili! For my family's taste we made a couple of changes. First I doubled the recipe so it would feed my crew. The original recipe says it serves 2. Doubled I would say it served 6. For the double recipe: I used 1 can Rotel and 1 can petite diced tomatoes. We also like a little more "kick" so I used 2 Tbsp of chili powder. It needed a little salt so I added 1 tsp salt. And I thought it was too dry so I added about 2/3 can water (the diced tomatoes can). I let mine simmer for about an hour so the flavors merged together more. We served it with baked Tostitos corn chips.