Cowboy Chili

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Urban Cowboy Chili Bowl

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

The urban cowboy likes to cook with beans and plenty of veggies! So this chili is vegetarian and ready for a meatless Monday dinner.

Ingredients

• vegetable oil spray
• 1 red onion, diced
• 1 cup sliced bell pepper (stems and cores removed)
• 1 jalapeno
• 2 cans pinto beans
• 1 cup diced tomatoes
• 2 cups of water
• 1 cup sliced green onion
• 1/4 cup shredded cheddar cheese
• avocado for garnish
• limes for garnish

Instructions

1. Heat a large Dutch oven pan or skillet over medium heat on a stove. Add the onions, peppers and lightly spray them with vegetable oil cooking spray. Saute for a few minutes then add the beans, tomatoes, water, and seasonings.
2. Bring to a boil then reduce to a simmer. Cook for 20 minutes or until the veggies are tender. Serve in large bowls and garnish with green onion, cheddar cheese, avocado slices, lime wedges, and chopped cilantro.
3. Chef's Tips:
4. Use the small stoplight peppers so you have a variety of colorful pepper rings in your chili.
5. You can add rice, salad, cooked proteins, or just serve as a meal.

Nutrition Facts

Calories

310.95

Fat

11.04 g

Sat. Fat

2.72 g

Carbs

43.08 g

Fiber

13.96 g

Net carbs

29.13 g

Sugar

6.82 g

Protein

13.41 g

Sodium

631.93 mg

Cholesterol

7.06 mg

copyright foodandhealth.com

Vegetarian

Southwestern

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