This hearty chili is packed with flavour, thanks to the ample amount of spices. Because it uses canned tomatoes and beans, it can be on the table in less than 30 minutes!
Serves 4
Ingredients
- 1 cup diced red or yellow onion
- 1 red bell pepper
- 1 finely diced and seeded serrano or jalapeño pepper
- 1 Tbsp. olive oil
- 1 Tbsp. minced garlic
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 can (14 ounces) mixed beans or black, pinto, or kidney beans, drained and rinsed
- 1 can (14 ounces) crushed tomatoes
- 1 can (14 ounces) fire-roasted or regular diced tomatoes
- 1/2 cup sliced mushrooms
- ¼ cup chopped fresh cilantro or parsley, lightly packed
- Juice of 1 lime (2 Tbsp.)
- Sea salt and freshly ground black pepper
Directions
Put onion, bell pepper, jalapeño and oil in a large saucepan and cook over medium heat, stirring occasionally, for five minutes. Add garlic, chili powder, cumin and oregano, stirring occasionally, for one minute. Add beans, crushed tomatoes, diced tomatoes, mushrooms and stir. Cover, reduce heat to low and simmer until the vegetables are tender, about 15 minutes. Add cilantro and lime juice and stir until well incorporated. Season with salt and pepper to taste. Serve hot.
Nutrition facts per serving: Calories 204; protein 9g; fat 4g; carbs 34g.
