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Vegetable chili
Mayo Clinic Diet2
| 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, chopped, ⅓ cup(s)
- Mexican seasoning blend, 2 tbsp(s)
- Carrot, shredded, ⅓ cup(s)
- Red bell pepper, chopped, ⅓ cup(s)
- Mushrooms, 1 cup(s), whole, diced
- Tomatoes, canned, diced, no salt added, 14½ oz
- 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, mushrooms, and cook while stirring for 5 minutes, until vegetables start to soften. Add the canned 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 serving bowls. Top with tomato mixture. Season with pepper and serve.
Nutrition facts per serve
Makes 2 serves
Food Groups
|
V
|
3.8 |
|
F
|
0.1 |
|
C
|
0 |
|
PD
|
1 |
|
Ft
|
0.8 |
|
S
|
0 |
Nutrition Facts
| Calories | 246 |
| Total Fat | 5.9 g |
| - Saturated Fat | 0.9 g |
| Cholesterol | 0 mg |
| Sodium | 513 mg |
| Total Carbohydrate | 41.5 g |
| - Dietary Fiber | 15.9 g |
| - Total Sugars | 13.2 g |
| -- Added Sugars | 0 g |
| Protein | 12.5 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.