Meatless Monday is here again and with this simple vegetarian chili recipe you are guaranteed to satisfy even the pickiest of eaters. Try to get the produce in this recipe from your local farmer’s market to support your local farmers (if possible). For more information on why to go Meatless on Monday click here.
1 tablespoon extra-virgin oil
2 bell peppers (any color), chopped
2 cups chopped mushrooms
3 carrots, peeled and chopped
1 large onion, chopped
3 celery stalks, chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
2 (15 oz) cans of pinto beans
1 (14.5 oz) can no-salt-added diced tomatoes with juices
Non-fat plain Greek yogurt
Low-fat or Fat-free shredded cheddar cheese
Salt and Pepper to taste
In a large saucepan, heat oil over medium heat. Add bell peppers, mushrooms, onion, celery, and garlic; cook, stirring, until vegetables begin to soften, about 10 minutes. Add chili powder, oregano, cumin, and salt; cook, stirring occasionally for about 5 more minutes.
Add beans and tomatoes with their juices. Bring to a gentle simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened, 25 minutes. Serve warm.
You can choose to garnish with the chili with nonfat plain yogurt if you like or low-fat or fat-free shredded cheddar cheese. When I make this chili I follow all these directions then throw it in to the crock pot and let it cook for a couple of hours (when I have the extra time). When you throw the chili in the crock pot the vegetables soften and the ingredients meld together to create a delicious chili. Serve with a mixed green salad on the side and a couple of crackers. Eat and enjoy!
Nutritional Info: Servings: 4/ Amount per serving: 2 C/ Calories per serving: 287.6/ Total Fat: 6.2 g/ Cholesterol: 0.0 mg/ Sodium: 960:5 mg/ Total Carbs: 46.0 g/ Dietary Fiber: 14.1 g/ Protein 14.2 g/
Recipe adapted from the South Beach Diet.