Mexican

Spicy Bean and Vegetable Chili is for Dinner.

Spicy Bean and Vegetable Chili takes 10 minutes to prepare.

Spicy Bean and Vegetable Chili takes 20 minutes to cook.

Spicy Bean and Vegetable Chili makes 8 servings.

The ingredients for Spicy Bean and Vegetable Chili are:

1 medium onion, chopped coarsely
1 large green bell pepper, cored, seeded, chopped
2 cloves garlic, minced
1 29 oz can Pinto Beans
2 14.5 oz cans diced tomatoes (preferably one can with green chilies and 1 regular)
2 tsp Mexican chili powder
1 tsp ground cumin
1.5 cups fresh or frozen corn
1.5 cups zucchini, diced
salt to taste

Here is how you make Spicy Bean and Vegetable Chili:

In a large non-stick pan, saute onion, bell pepper, and garlic over medium heat until slightly brown (about 3 minutes).Add beans, tomatoes, and seasonings and bring to a boil. Reduce heat and simmer uncovered for about 10 minutes.Stir in the corn and zucchini and continue to cook until the zucchini is just tender, about 7 minutes.Makes 8 servings.Serving Size: 330 gramsNumber of Servings: 8Recipe submitted by SparkPeople user EJORDANE.

The nutritional information for Spicy Bean and Vegetable Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 250.7

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 104.2 mg
• Total Carbs: 53.8 g
• Dietary Fiber: 4.8 g
• Protein: 9.9 g

Spicy Bean and Vegetable Chili is Mexican cuisine.

The dietary needs meet for Spicy Bean and Vegetable Chili is Vegan