Vegetarian

Bean and Vegetable Chili takes 10 minutes to prepare.

Bean and Vegetable Chili takes 25 minutes to cook.

Bean and Vegetable Chili makes 6 servings.

The ingredients for Bean and Vegetable Chili are:

1 medium onion -- coarsely chopped
1 green bell pepper -- cored, seeded and diced
2 cloves garlic -- minced
3 cups pinto beans*, cooked -- (or 2 cans)
2 14.5 ounce cans diced tomatoes -- (I used 1 can w/ green chilies, 1 can regular)
2 teaspoons chili powder
1 teaspoon cumin
3/4 cups corn -- fresh or frozen
1/4 teaspoon salt -- (optional, to taste)
2 1/4 cups zucchini -- diced (about 2 medium)

Here is how you make Bean and Vegetable Chili:

In a non-stick pan over medium heat, saut? the onion, bell pepper and garlic just until lightly browned, about 3 minutes. Add the beans, tomatoes, and seasonings. Bring to a boil, then 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, not mushy, about 7 minutes.*(Black Beans or kidney beans may also be used.)Number of Servings: 6.5Recipe submitted by SparkPeople user APPIFANIE.

The nutritional information for Bean and Vegetable Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 159.5

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 277.9 mg
• Total Carbs: 32.2 g
• Dietary Fiber: 9.5 g
• Protein: 8.4 g

The dietary needs meet for Bean and Vegetable Chili is Vegan