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Vegetarian Chili

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By Pillsbury Kitchens
Updated Nov 26, 2010
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Cook vegetable and beans together on stovetop for this easy and spicy chili - perfect for dinner.

Vegetarian Chili

  • Prep Time 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

Instructions

  • Step 
    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

325 Calories
4g Total Fat
21g Protein
71g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
325
Calories from Fat
30
Total Fat
4g
Saturated Fat
1g
Cholesterol
0mg
Sodium
860mg
Total Carbohydrate
71g
Dietary Fiber
19g
Protein
21g
% Daily Value*:
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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