VEGI CHILI
As I sit here on this chilly January afternoon thinking about what I want for dinner, it seemed the perfect day for chili! Here’s an easy & yummy recipe! If you’re short on time, simply use canned or frozen vegetables, just watch out for sodium content.
You will need:
1 Tablespoon Oil
1 Large Onion, Chopped
1 Large Green Pepper, Chopped (I like my onion & green pepper rather chunky, chop to your favorite size)
3 Cups Water
1 Cup Kidney or Pinto Beans (Pre-Cooked or Canned) You may also use 1/2 cup of each.
4 Large Ripe Tomatoes, Chopped
1 Cup Corn Kernels (Fresh, Frozen or Canned)
3 Stalks Celery, Chopped
1 Teaspoon Salt
1 Teaspoon Chili Powder
Ground Pepper, To Taste
*If you like your Chili spicy, add diced jalapeno
In a large pot, saute onion, garlic and green pepper over medium heat until the onion is soft.
Add water, kidney beans, tomatoes, corn, salt, chili powder and pepper.
Cook 25 minutes or longer. Enjoy!
This chili is so good and one pot, as outlined above, makes about 6 118 calorie servings with only 3 grams of fat!
Enjoy!
Here are some variations you may like:
Add hot peppers, other vegetables like carrots or broccoli. Add 2/3 cup whole grain elbow macaroni.
Top with cheese and/or sour cream or their vegan alternatives.