Ingredients
1
tablespoon olive or vegetable oil
1/2
cup chopped onion
1
(1-lb.) pkg. frozen broccoli florets, carrots and cauliflower
1
(8-oz.) can tomato sauce
1
teaspoon chili powder
1/2
teaspoon sugar
1/4
teaspoon salt
1/8
to 1/4 teaspoon ground red pepper (cayenne)
1
(15 1/2-oz.) can pinto beans, drained
4
oz. (1 cup) shredded Cheddar cheese
Description
Serve Skillet-quick Vegetable Chili That’s Ready In Just 25 Minutes Perfect For A Dinner.
Pillsbury
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