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Vegetable chili
2
| Prep | 15 min | |
| Cook | 25 min |
For those chilly days when you're craving hearty comfort food, this vegetarian chili will warm you up from the inside out.
- Extra virgin olive oil, 2 tsp(s)
- Red onion, ¾ small, chopped
- Mexican seasoning blend, salt-free, 2 tbsp(s)
- Carrots, ½ medium, chopped
- Red bell pepper, chopped, ⅓ cup(s)
- Mushrooms, raw, 1 cup(s), whole, diced
- Tomatoes, canned, diced, no salt added, 14½ oz(s)
- Black beans, canned, 1 cup(s), drained
- Tomato, 1 medium, whole, quartered, seeds removed
- Cilantro, fresh, ⅓ cup(s)
- Lime, ½ lime(s), juiced
- Black pepper, 1 dash(es)
Method
Heat the oil in a large frying pan over medium-high heat. Add the red onion and Mexican seasoning. Cook while stirring, for 3 minutes.
Add the carrot, bell pepper, and mushrooms, and cook while stirring for 5 minutes, until vegetables start to soften. Add the canned diced tomatoes, ¾ cup of beans and ½ a cup of water. Bring to a simmer. Partially cover and cook, stirring occasionally, for 10 minutes or until the mixture thickens.
In a bowl, combine tomato, cilantro, lime juice and remaining beans.
Divide the chili between two serving bowls. Top with tomato and bean mixture. Season with pepper and serve.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
3.6 |
|
F
|
0.1 |
|
C
|
0 |
|
PD
|
1 |
|
Ft
|
0.8 |
|
S
|
0 |
Nutrition Facts
| Calories | 244 |
| Total Fat | 5.9 g |
| - Saturated Fat | 0.9 g |
| Cholesterol | 0 mg |
| Sodium | 510 mg |
| Total Carbohydrate | 41 g |
| - Dietary Fiber | 15.7 g |
| - Total Sugars | 13 g |
| -- Added Sugars | 0 g |
| Protein | 12.4 g |
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