For those chilly days when you're craving hearty comfort food, this vegetarian chili will warm you up from the inside out.
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
|Total Fat||5.9 g|
|- Saturated Fat||0.9 g|
|Total Carbohydrate||41.5 g|
|- Dietary Fiber||15.9 g|
|- Total Sugars||13.2 g|
|-- Added Sugars||0 g|