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Vegetarian Chili

(1)
  1 reviews
  • 12 min prep time
  • 40 min total time
  • 10 ingredients
  • 2 servings
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Cook vegetable and beans together on stovetop for this easy and spicy chili - perfect for dinner.

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

Steps

  • 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.
  • 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.
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