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Pinto Bean Chili

Yield: Serves 4. 1-1/4 cups per serving.



1 cup chopped onion
1 Tbsp minced garlic
1 green pepper, chopped
1 cup diced tomatoes
1 cup tomato sauce, salt-free
2 cup scooked pinto beans
1 tsp chili powder
1/2 tsp cumin
1 tsp dried oregano

Generously spray a large nonstick skillet with vegetable cooking spray and heat over medium-high heat. Saute the onion and garlic until golden, about 1 minute. Add the green pepper and saute briefly. Add the rest of the ingredients and bring to a boil. Simmer until onions and green peppers are tender, about 8 minutes. Serve this chili with rice, pasta or a baked potato.