vegetarian skillet chili
Vegetarian Skillet Chili 1 tablespoon olive oil 1 onion, chopped 2 green bell peppers, seeded and chopped 2 tablespoons chili powder 1 cup water 2 (15 ounce) cans pinto beans, drai...
Ingredients
- 1tablespoonolive oil
- 1onion, chopped
- 2green bell peppers, seeded and chopped
- 2tablespoonchili powder
- 1cupwater
- 2(15 ounce) cans pinto beans, drained
- 2(15 ounce) cans stewed tomatoes, mexican style
- 3cupfat-free monterey jack cheese, shredded
Directions
- 1
Vegetarian Skillet Chili 1 tablespoon olive oil 1 onion, chopped 2 green bell peppers, seeded and chopped 2 tablespoons chili powder 1 cup w
- 2
Sauté onion and bell peppers until lightly browned, stirring occasionally
- 3
Add chili powder and cook another minute
- 4
Pour drained beans, tomatoes, and water into the skillet
- 5
Bring mixture to a boil over high heat
- 6
Simmer over medium heat until thickened, approximately 20 minutes
- 7
Sprinkle chili with cheese and broil in the oven until cheese is melted, about 2 minutes
- 8
Servings: 4 Per serving: Cal 456, Fat 6.4 g, Chol 8 mg, Pro 41.5 g, Carb 60.2 g, Fiber 15.5 g, Sugar 18.8 g, Sod 1277 mg