Vegetarian Chili

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

By Pillsbury Kitchens

November 26, 2010

teaspoon vegetable oil

1/2

cup chopped onion (1 medium)

1/4

cup chopped green bell pepper

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

clove garlic, chopped

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

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

teaspoon chili powder

tablespoons fat-free sour cream, if desired

Chili Powder, if desired

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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.