Serves: 4
Total Calories: 339

2 teaspoons vegetable oil
1 large onion, chopped (1 cup)
1 , small green pepper, , chopped (1/2 cup)
1 medium zucchini, cut into 1x1/2x1/4-inch sticks (2 cups)
2 cloves garlic, chopped
2 (15-ounce) cans pinto beans, rinsed and drained
2 (14 1/2-ounce) cans salsa tomatoes with diced green chilis, undrained
2 teaspoons chili powder
1/4 cup sour cream
chili powder, if desired

Heat oil in 4-quart nonstick saucepan over medium-high heat. Cook onion, bell pepper, zucchini and garlic in oil, stirring frequently, until onion is tender. Stir in beans, tomatoes and 2 teaspoons chili powder reduce heat. Cover and simmer 20 minutes. Serve with dollop of sour cream sprinkle with chili powder.
1 Serving: Calories 280 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 790mg Carbohydrate 63g (Dietary Fiber 20g) Protein 18g.
healthy hint:
Enjoy a bowl of creamy vegetable soup with lots of flavor but not lots of fat. Instead of adding cream to the soup, puree a portion or all of the cooked vegetables with some of the cooking liquid, then stir the pureed mixture into the remaining soup.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 339
Calories from Fat: 43

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