Chock-Full-of-Veggies Chili - 30g Carbs, 9g Fiber
From: The South Beach Diet Supercharged
This basic vegetarian chili is thick and hearty. Garnish with a
dollop of low-fat or nonfat plain yogurt if you like.
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hr
Servings: 4
1 Tbsp olive oil, extra-virgin
2 medium bell peppers, green or any color, chopped
1 1/2 cups mushrooms, chopped
1 large onions, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 Tbsp chili powder
1 Tbsp oregano, dried
1 tsp cumin, ground
1/4 tsp salt
15 oz pinto beans, rinsed and drained
14 1/2 oz tomatoes, diced with juices
1. In a large saucepan, heat oil over medium heat. Add peppers,
mushrooms, onion, celery, and garlic; cook, stirring, until
vegetables begin to soften, about 7 minutes.
2. Add chili powder, oregano, cumin, and salt; cook, stirring
occasionally, 5 minutes more. Add beans and tomatoes with their
juices.
3. Bring to a gentle simmer and cook, stirring occasionally, until
chili is fragrant and slightly thickened, 25 to 30 minutes. Serve
warm.
Servings: 4
Nutrition per Serving:
192 Calories, 5g Total Fat, 1g Saturated Fat, 407mg Sodium,
30g Carbs, 9g Dietary Fiber, 8g Protein
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