There is nothing like a bowl of hot spicy chili to warm your soul on a February, wintery day! Try this recipe adapted from Cooking Light Magazine.
The great thing about chili is that is so easy to adapt to your own taste. If you don’t like something switch it for something that appeals to you. Mushrooms, eggplant, corn, butternut squash are great vegetable add-ins. Mix up the beans; try pinto, cannellini, great northern. Try different spices. How about cinnamon for a “Cincinnati” style. Basil, oregano and a bay leaf give it an Italian feel. There are so many options: make it your own, keep it the same or try a new variety every time you make it!
What you will get is a tasty dish full of whole foods, providing loads of fiber, plenty of disease fighting anti-oxidants and is low in fat!
Vegetarian Chili, 6 servings
2 tsp olive oil
1c chopped onion
1/2c chopped green pepper
2 cloves garlic, minced
1- 15 ½ oz can garbanzo beans
1- 15 ½ oz can red kidney beans
1- 15 ½ oz can black beans
2 tsp chili powder
2 tsp ground cumin
1 ¼ tsp black pepper
1- 14 ½ oz no salt added diced tomatoes, undrained
1- 28 oz can crushed tomatoes
2 small zucchinis cubed
chopped fresh cilantro (to taste)
Heat olive oil over medium-high heat. Add onion, peppers, and garlic to pan; sauté 3 minutes.
Drain and rinse the canned beans. Stir in beans and next 5 ingredients (through crushed tomatoes); bring to boil. Reduce heat, add zucchini and cilantro, simmer 8 minutes.
Calories from fat 25% (4.9 gr)
Fiber: 8.6 grams