Ginni
Registered
1 Tbs. olive oil
1 onion, chopped
2 green bell peppers, seeded and chopped
2 Tbs. chili powder
1 cup water
2 15oz canned pinto beans, drained
2 15oz stewed tomatoes, Mexican style
3 cups fat-free Monterey Jack cheese, shredded
1. Over medium high heat, pour oil into ovenproof skillet.
2. Saute onion and bell peppers until lightly browned, stirring
occasionally.
3. Add chili powder and cook another minute.
4. Pour drained beans, tomatoes, and water into the skillet.
5. Bring mixture to a boil over high heat.
6. Simmer on medium heat until thickened, approximately 20 minutes.
7. Sprinkle chili with cheese and broil in the oven until cheese is
melted, about 2 minutes.
Servings: 4
Per serving: Cal 456, Fat 6.4g, Chol 8mg, Pro 41.5g, Carb 60.2g, Fiber 15.5g, Sugar 18.8g, Sod 1277mg
1 onion, chopped
2 green bell peppers, seeded and chopped
2 Tbs. chili powder
1 cup water
2 15oz canned pinto beans, drained
2 15oz stewed tomatoes, Mexican style
3 cups fat-free Monterey Jack cheese, shredded
1. Over medium high heat, pour oil into ovenproof skillet.
2. Saute onion and bell peppers until lightly browned, stirring
occasionally.
3. Add chili powder and cook another minute.
4. Pour drained beans, tomatoes, and water into the skillet.
5. Bring mixture to a boil over high heat.
6. Simmer on medium heat until thickened, approximately 20 minutes.
7. Sprinkle chili with cheese and broil in the oven until cheese is
melted, about 2 minutes.
Servings: 4
Per serving: Cal 456, Fat 6.4g, Chol 8mg, Pro 41.5g, Carb 60.2g, Fiber 15.5g, Sugar 18.8g, Sod 1277mg
