Meatless Recipes
Vegetarian Skillet Chili
Yield: 4 servings
Ingredients
- 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, drained
- 2 (15 ounce) cans stewed tomatoes, Mexican style
- 3 cups fat-free Monterey Jack cheese, shredded
Instructions
- Over medium high heat, pour oil into ovenproof skillet. Sauté onion and bell peppers until lightly browned, stirring occasionally.
- Add chili powder and cook another minute. Pour drained beans, tomatoes, and water into the skillet. Bring mixture to a boil over high heat. Simmer over medium heat until thickened, approximately 20 minutes.
- Sprinkle chili with cheese and broil in the oven until cheese is melted, about 2 minutes.
Nutrition
Per serving: Cal 456, Fat 6.4g, Chol 8mg, Pro 41.5g, Carb 60.2g, Fiber 15.5g, Sugar 18.8g, Sod 1277mg