Vegetarian Skillet Chili

Servings: 4


  • 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. Sauté onion and bell peppers until lightlybrowned, 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.

Values per serving:
Calories: 4541, Total Fat: 6.4 g
Fiber: 15.5 g