0 from 6 votes
Whitney’s Pepper Fiesta Vegetarian Chili
Fajita veggies, chili beans and fire roasted tomatoes create the most delicious vegetarian chili recipe, made in under 30 minutes!
Prep Time
14 mins
Cook Time
14 mins
Total Time
29 mins
Servings: 6 people
Calories: 232 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 tablespoons olive oil
- 4 cups bell pepper diced
- 1 cup red onion diced
- 1 cup portabella mushrooms diced
- 2 cloves garlic minced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon sea salt
- 16 ounce can BUSH's Slow-Simmered Chili Beans
- 14.5 ounce can Hunt’s Fire Roasted Vine Ripened Diced Tomatoes
- 2 tablespoons fresh chopped cilantro
- 1 avocado thinly sliced
Instructions
- Add the olive oil to a large pot, or dutch oven, on the stove 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.
Cup of Yum
Nutrition Information
Serving
6serving
Calories
232kcal
(12%)
Carbohydrates
28g
(9%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Sodium
860mg
(36%)
Potassium
803mg
(23%)
Fiber
9g
(36%)
Sugar
11g
(22%)
Vitamin A
3583mg
(72%)
Vitamin C
135mg
(150%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 232
% Daily Value*
| Serving | 6serving | |
| Calories | 232kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 860mg | 36% |
| Potassium | 803mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 3583mg | 72% |
| Vitamin C | 135mg | 150% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.