| T O P I C R E V I E W |
| Peg Graham |
Posted - May 23 2007 : 7:03:30 PM
Vegetarian Skillet Chili
1 Tbs. olive oil
1 onion, chopped
2 green bell peppers, seeded and chopped
2 Tbs. chili powder
1 cup water
2 15 oz canned pinto beans, drained
2 15 oz 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 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
miles of smiles~
Peg |
| 2 L A T E S T R E P L I E S (Newest First) |
| CabinCreek-Kentucky |
Posted - May 26 2007 : 11:01:09 PM
gotta' hit the grocery store tomorrow .. sure sounds like dinner to me!
have you seen the MARLBORO cookbooks? you'd love them!!! (check e-bay)
True Friends, Frannie
CABIN CREEK FARM
KENTUCKY
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| Cindy Lee |
Posted - May 25 2007 : 7:28:31 PM
Yum! Sounds like that would work! Cindy |
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