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Cook'n with Betty Crocker 
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Vegetarian Chili |
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Serves: 4 Print this Recipe2 teaspoons vegetable oil 1 large onion, chopped (1 cup) 1 small green bell peppers, chopped (1/2 cup) 1 medium zucchini, cut into 1x1/2x1/4-inch sticks (2 cups) 2 cloves garlic, chopped 2 (15-ounce) cans pinto beans, rinsed and drained 2 (14 1/2-ounce) cans salsa tomatoes with diced green chilis, undrained 2 teaspoons chili powder 1/4 cup sour cream Chili powder, if desired Heat oil in 4-quart nonstick saucepan over medium-high heat. Cook onion, bell pepper, zucchini and garlic in oil, stirring frequently, until onion is tender. Stir in beans, tomatoes and 2 teaspoons chili powder; reduce heat. Cover and simmer 20 minutes. Serve with dollop of sour cream; sprinkle with chili powder. 1 Serving: Calories 280 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 790mg; Carbohydrate 63g (Dietary Fiber 20g); Protein 18g. healthy hint: Enjoy a bowl of creamy vegetable soup with lots of flavor but not lots of fat. Instead of adding cream to the soup, puree a portion or all of the cooked vegetables with some of the cooking liquid, then stir the pureed mixture into the remaining soup. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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