Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: Serves 4. 1-1/4 cups per serving.
Recipes
Pinto Skillet 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: | 609.8iu (12%) |
| Vitamin C: | 41.6mg (69%) |
| Calcium: | 64mg (6%) |
| Iron: | 3mg (16%) |
Ingredients
Instructions
1/2 teaspoon vegetable oil
1 cup chopped onion
1 tablespoon minced garlic
1 green pepper, chopped
1 cup diced tomatoes
1 cup tomato sauce
2 cups cooked pinto beans
1 tsp chili powder
1/2 tsp cumin
1 tsp dried oregano
Heat a nonstick skillet over medium-high heat. Saute the onion, garlic and pepper briefly in oil, about 1 minute.
Add the rest of the ingredients and bring to a boil. Simmer until onions and green peppers are tender, about 8 minutes.
Serve hot. This chili goes great over pasta or rice.
Total Preparation & Cooking Time: 20 min. (10 Prep, 10 Cook)
User rating
User Feedback
(Page 1 of 1, 1 total comments)Bill Lasher
Beans tend to twist me up like a cheap amusement park ride is south Philly but this recipe is smooth.
posted Feb 21st, 2012 11:58 pm