Veggie-Full Chili

As mentioned in a previous post, we have a new resolve to lose some weight gained during our recent road trip and before as well before the holiday season starts. For us, that means back to staying within the South Beach plan and planning dinners around it.

Dinner planning has been challenging the past couple of weeks as some foods are “off-limits” including fruit, some veggies, and all types of pasta and rice. Still, we’ve enjoyed several delicious recipe variations, like this one.

While it contains no meat or poultry, this basic vegetarian chili is thick, hearty and delicious – perfect fall dining. Feel free to add more seasonings — cumin, chili powder, oregano, based on your taste preferences.

Chock Full of Veggies Chili

• 1 TBSP extra virgin olive oil
• 2 bell peppers (any color) chopped
• 1-1/2 C chopped mushrooms
• 1 large onion, chopped
• 2 stalks celery, chopped
• 3 garlic cloves, minced
• 1 TBSP chili powder
• 1 TBSP dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 2 (15 oz.) cans of beans: pinto, black, kidney (your choice)
• 1 (14.5 oz.) can no-salt added diced tomatoes with juices

1. In a large saucepan, heat oil over medium heat.
2. Add peppers, mushrooms, onion, celery, and garlic; cook, stirring until vegetables begin to soften (about 7 minutes).
3. Add chili powder, oregano, cumin, and salt; cook 5 minutes longer, stirring often.
4. Add beans and tomatoes with their juices. Bring to a gentle simmer and cook 25 to 30 minutes, stirring occasionally, until chili is fragrant and slightly thickened. Serve warm and top with non-fat sour cream or fat-free yogurt.

We used low-fat shredded cheddar cheese atop ours and served with a side salad. Grenville said this one was “a keeper.”