Spicy Bean and Vegetable Chili
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 250.7
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 104.2 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 4.8 g
- Protein: 9.9 g
View full nutritional breakdown of Spicy Bean and Vegetable Chili calories by ingredient
Introduction
Lots of flavor, little fat... Lots of flavor, little fat...Number of Servings: 8
Ingredients
-
1 medium onion, chopped coarsely
1 large green bell pepper, cored, seeded, chopped
2 cloves garlic, minced
1 29 oz can Pinto Beans
2 14.5 oz cans diced tomatoes (preferably one can with green chilies and 1 regular)
2 tsp Mexican chili powder
1 tsp ground cumin
1.5 cups fresh or frozen corn
1.5 cups zucchini, diced
salt to taste
Directions
In a large non-stick pan, saute onion, bell pepper, and garlic over medium heat until slightly brown (about 3 minutes).
Add beans, tomatoes, and seasonings and bring to a boil. 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, about 7 minutes.
Makes 8 servings.
Serving Size: 330 grams
Number of Servings: 8
Recipe submitted by SparkPeople user EJORDANE.
Add beans, tomatoes, and seasonings and bring to a boil. 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, about 7 minutes.
Makes 8 servings.
Serving Size: 330 grams
Number of Servings: 8
Recipe submitted by SparkPeople user EJORDANE.