- 1 tablespoon canola oil
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped yellow onion
- 1/3 cup minced carrot
- 2 cloves garlic, minced
- 1/3 cup minced cremini mushrooms
- 1 (19 ounce) can mixed beans, drained
- 1 1/2 cups canned diced tomatoes, with juices
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground flax seeds
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 pinches ground black pepper
- Heat oil in a large skillet over medium heat. Add red bell pepper, onion, carrot, and garlic; cook and stir until lightly browned, 8 to 10 minutes. Add mushrooms; cook for 1 minute.
- Transfer red bell pepper mixture to a pot. Add mixed beans, diced tomatoes with juice, chili powder, flax seeds, cumin, oregano, and black pepper; stir well. Bring to a boil; simmer uncovered, stirring occasionally, until flavors combine, about 30 minutes.
04/09/2018
recipepes.com
Special Vegan Chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
