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Whitney’s Pepper Fiesta Vegetarian Chili
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Fajita veggies, chili beans and fire roasted tomatoes create the most delicious vegetarian chili recipe, made in under 30 minutes!
Course
Main Course
Cuisine
Mexican
Prep Time
14
minutes
mins
Cook Time
15
minutes
mins
Total Time
29
minutes
mins
Servings
6
people
Calories
232
Author
Whitney Bond
Ingredients
2
tbsp
olive oil
4
cups
bell pepper
diced
1
cup
red onion
diced
1
cup
portabella mushrooms
diced
2
cloves
garlic
minced
½
tsp
cumin
½
tsp
chili powder
½
tsp
paprika
½
tsp
sea salt
16
oz
can BUSH's Slow-Simmered Chili Beans
14.5
oz
can Hunt’s Fire Roasted Vine Ripened Diced Tomatoes
2
tbsp
fresh chopped cilantro
1
avocado
thinly sliced
Instructions
Add the olive oil to a large pot, or dutch oven, over medium high heat.
Add the bell peppers, onion, mushrooms and garlic, saute 4-5 minutes.
Add the cumin, chili powder, paprika and sea salt, mix everything together and saute for an additional 3-4 minutes.
Add the chili beans and diced tomatoes, stir everything together.
Cover the chili, reduce heat to low and simmer for 15 minutes.
Serve topped with chopped cilantro and sliced avocado.
Nutrition
Serving:
6
g
|
Calories:
232
kcal
|
Carbohydrates:
28
g
|
Protein:
7
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Sodium:
860
mg
|
Potassium:
803
mg
|
Fiber:
9
g
|
Sugar:
11
g
|
Vitamin A:
3583
mg
|
Vitamin C:
135
mg
|
Calcium:
63
mg
|
Iron:
3
mg