Skillet Chili

Preparation:  5 min. Cooking: 15 min. Total: 20 min.
Recipe photo
  • 3 tsp olive oil
  • 2 onions , chopped
  • 2 green bell peppers , seeded and chopped
  • 2 Tbsp chili powder
  • 2 cans Mexican style stewed tomatoes
  • 2 cans (15 oz) pinto beans , drained
  • 1 Cup water
  • 3 Cup shredded Monterey Jack cheese , with jalapeno peppers if desired
Prepare broiler. Heat oil in a heavy ovenproof skillet over medium high heat. Saut'e onion and bell pepper about 4 minutes, stirring occasionally, until softened and lightly browned. Add chili powder and cook another minute. Stir in tomatoes, beans and water. Bring to a boil over high heat. Reduce heat to medium and simmer 8-10 minutes, until thickened. Sprinkle with cheese and broil 4 inch from heat source about 1 minute, or until cheese is melted.
Calories
530 Cal
Fat
31 g
Carbs
36 g
Protein
30 g
Fiber
10 g
Sugar
6.9 g
Cholesterol
75 mg
Sodium
920 mg


Nutrients

Fiber     10 g
Fat     31 g
Sugar     6.9 g
Carbs     36 g
Protein     30 g
Calories     530 Cal

Fats

Fat, Poly     1.9 g
Fat, Mono     10 g
Fat, Sat     17 g
Fat, Trans     0 g
Fat, Percent     53 %

Vitamins

Vitamin, K     18 mcg     15 %
Vitamin, A     2100 IU     70 %
Vitamin, B12     0.7 mcg     29 %
Niacin     1.8 mg     11 %
Riboflavin     0.5 mg     41 %
Vitamin, C     63 mg     70 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.6 mg     38 %
Vitamin, E     3.5 mg     23 %
Panto, Acid     0.6 mg     12 %
Choline     59 mg     11 %
Thiamin     0.3 mg     22 %

Minerals

Calcium     750 mcg     75 %
Phosphorus     560 mg     81 %
Magnesium     90 mg     21 %
Copper     0.4 mcg     43 %
Fluoride     48 mcg     1200 %
Zinc     3.9 mg     36 %
Cholesterol     75 mg     1.3 %
Sodium     920 mg     62 %
Selenium     23 mcg     42 %
Manganese     0.6 mg     9 %
Potassium     850 mg     18 %
Iron     4.5 mg     56 %