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Cook'n with Betty Crocker 
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Vegetarian Chili |
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Serves: 2 Print this RecipePrep: 12 min Cook: 25 min There are so many ways to dress up this tasty chili. You can dollop it with sour cream or yogurt and add chopped avocados and fresh cilantro. Then serve a hearty roll or corn bread on the side. 1 teaspoon vegetable oil 1 medium onion, chopped (1/2 cup) 1/4 cup chopped green bell peppers 1 small zucchini, cut into 1x1/4x1/4-inch sticks (1 cup) 1 clove garlic, chopped 1 can (15-16 ounces) pinto beans, rinsed and drained 1 can (14 1/2 ounces) salsa tomatoes with diced green chilies, undrained 1 teaspoon chili powder Sour cream, if desired Chili powder, if desired 1. Heat oil in 2-quart nonstick saucepan over medium-high heat. Sauté onion, bell pepper, zucchini and garlic in oil. Stir in beans, tomatoes and chili powder. 2. Cover and cook over low heat 20 minutes. Serve with sour cream, sprinkle with chili powder. 1 Serving: Calories 380 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 940mg; Carbohydrate 76g (Dietary Fiber 22g); Protein 21g % Daily Value: Vitamin A 22%; Vitamin C 48%; Calcium 18%; Iron 38% Diet Exchanges: 4 Starch, 3 Vegetable From "Betty Crocker's Cooking for Two." Text Copyright 2005 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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