Monday, October 6, 2008

veggie chili recipe

A friend requested the veggie chili recipe, so here it is:

*I usually double the recipe when I want to to eat it for while.

1 tbl olive oil
1 onion, diced
1 red pepper, diced
1 large carrot, diced
1-2 Serrano chili's, diced (2 if you like it hot!)
2-3 garlic cloves, minced
2 tbl chili powder
1-2 tbl Cayenne pepper
2 tsp of Cumin
1 (15 oz) can tomatoes, diced
1 cup of tomato juice
1 (28 oz) can black beans
1 can of corn or fresh corn from one ear, not cooked
Salt and Fresh ground pepper
1/2 cup fresh chopped cilantro, chopped
1 large spoonful of ff sour cream (optional)

In a large stock pot, heat olive oil over medium heat. Add onions, peppers, carrots, garlic and cook until tender, about 5 min, stirring often. Add dry spices and stir to coat. Cook for 1 to 2 minutes more until the spice smell grows stronger. Add tomatoes(don't drain), tomato juice, black beans(don't drain) and corn to stock. Bring to a boil. Reduce and simmer for 10 to 20 minutes. Add salt and pepper to taste. Remove from heat and add sour cream and cilantro.
Nutritional Info:
8 servings
~200 calories
3 grams of fat
10.5 grams of fiber!
(optional) Corona Light- 109 calories

Eat up!

3 comments:

Daphne said...

Thank you!! I've been wanting this for awhile...

babybuddhalover said...

Oh my goodness Daphne... I know I was supposed to get this to you forever ago! I made a few changes from before. This recipe is the 'lower calorie' version. The old recipe had a can of kidney beans and garbonzo beans to give it more protein punch. My favorite ingredient is the Serrano Chili pepper!

Beth J. said...

Thank you so much!! I've been looking for a good veggie dish for a while, this sounds perfect for these rainy, cool days.. :) I'll let you know how it turns out! Love ya, Beth