Bean and Vegetable Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium onion -- coarsely chopped 1 green bell pepper -- cored, seeded and diced 2 cloves garlic -- minced 3 cups pinto beans*, cooked -- (or 2 cans) 2 14.5 ounce cans diced tomatoes -- (I used 1 can w/ green chilies, 1 can regular) 2 teaspoons chili powder 1 teaspoon cumin3/4 cups corn -- fresh or frozen 1/4 teaspoon salt -- (optional, to taste)2 1/4 cups zucchini -- diced (about 2 medium)
In a non-stick pan over medium heat, sauté the onion, bell pepper and garlic just until lightly browned, about 3 minutes. Add the beans, tomatoes, and seasonings. Bring to a boil, then reduce heat, and simmer uncovered for about 10 minutes. Stir in the corn and zucchini and continue to cook until the zucchini is just tender, not mushy, about 7 minutes.
*(Black Beans or kidney beans may also be used.)
Number of Servings: 6.5
Recipe submitted by SparkPeople user APPIFANIE.
*(Black Beans or kidney beans may also be used.)
Number of Servings: 6.5
Recipe submitted by SparkPeople user APPIFANIE.
Nutritional Info Amount Per Serving
- Calories: 159.5
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 277.9 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 9.5 g
- Protein: 8.4 g