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Vegetarian Skillet Chili




Source of Recipe


Ladies Home Journal

2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chili powder
1 teaspoon cumin
2 cans (10-1/2 oz. each) diced tomatoes and green chilies
1 large sweet potato (8 oz.), peeled and diced
1 large zucchini (12 oz.), diced
2 cans (15 oz. each) black beans, drained and rinsed

Heat oil in a 12-inch skillet. Cook onions until lightly browned. Stir in chili powder and cumin; cook 1 minute. Add tomatoes and green chilies and the sweet potato; bring to a boil. Reduce heat; cover and simmer 6 minutes, until potato is partially cooked. Add zucchini; cook just until tender. Add beans and cook until heated through.

Makes 4 servings