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Yield: Serves 4. 1-1/4 cups per serving.
Recipes
Pinto Bean Chili
| Nutrition Information | |
| Calories: | 177 |
| Total Fat: | 1g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 22mg |
| Carbohydrates: | 35g |
| Dietary Fiber: | 11g |
| Sugars: | 9g |
| Protein: | 9g |
| Vitamin A: | 609.6iu (12%) |
| Vitamin C: | 41.6mg (69%) |
| Calcium: | 64mg (6%) |
| Iron: | 3mg (16%) |
1 cup chopped onion
1 Tbsp minced garlic
1 green pepper, chopped
1 cup diced tomatoes
1 cup tomato sauce, salt-free
2 cup scooked pinto beans
1 tsp chili powder
1/2 tsp cumin
1 tsp dried oregano
Generously spray a large nonstick skillet with vegetable cooking spray and heat over medium-high heat. Saute the onion and garlic until golden, about 1 minute. Add the green pepper and saute briefly. Add the rest of the ingredients and bring to a boil. Simmer until onions and green peppers are tender, about 8 minutes. Serve this chili with rice, pasta or a baked potato.
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