Not draining the pinto beans helps thicken the chili quickly, which reduces the cooking time. If you want to increase the chili’s heat, serve chipotle hot sauce on the side.
2 teaspoons canola oil
1 medium onion, chopped
1 red bell pepper, chopped (1/2 inch)
2 medium zucchini and/or yellow squash, chopped (1/2 inch)
2 teaspoons ancho or chipotle chile powder
1 (14.5-oz.) can fire-roasted diced tomatoes
3/4 cup salsa
1 (15- to 16-oz.) can unsalted pinto beans
1 (15-oz.) can unsalted black beans, drained, rinsed
1/2 teaspoon salt
3/4 cup shredded reduced-fat Mexican cheese blend
1/2 cup chopped cilantro
1. Heat oil in large saucepan over medium heat until hot. Cook onion 5 minutes or until softened, stirring occasionally. Add bell pepper and zucchini; cook 2 minutes, stirring occasionally. Stir in chile powder; cook and stir 1 minute.
2. Add tomatoes, salsa, beans and salt; bring to a boil over high heat. Reduce heat to medium; simmer, covered, 10 minutes or until vegetables are tender, stirring once. Top each serving with cheese and cilantro.
4 (1 3/4-cup) servings
PER SERVING: 350 calories, 8 g total fat (3 g saturated fat), 20.5 g protein, 53.5 g carbohydrate, 10 mg cholesterol, 915 mg sodium, 18.5 g fiber