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Vegetarian Chili
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-
Prep
12
min
-
Total
40
min
-
Ingredients
10
-
Servings
2
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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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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.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 325
- Calories from Fat
- 30
- Total Fat
- 4g
- Cholesterol
- 0mg
- Sodium
- 860mg
- Total Carbohydrate
- 71g
- Protein
- 21g
- Vitamin A
- 20%
- 20%
- Vitamin C
- 46%
- 46%
- Calcium
- 18%
- 18%
- Iron
- 40%
- 40%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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