Vegetable chili
Ingredients
- 2 tsp Extra virgin olive oil 0.3oz
- ¾ small Red onion chopped 1.6oz
- 2 tbsp Mexican seasoning blend 0.6oz
- ½ medium Carrots chopped 1.1oz
- ⅓ cup Red bell pepper chopped 1.7oz
- 1 cup Mushrooms raw whole diced 3.4oz
- 14½ oz Tomatoes canned diced no salt added 14.5oz
- 1 cup Black beans canned drained 8.5oz
- 1 medium Tomato whole quartered seeds removed 4.3oz
- ⅓ cup Cilantro fresh 0.3oz
- ½ lime Lime juiced 1.2oz
- 1 dash Black pepper
Steps
- 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.