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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 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

View full nutritional breakdown of Chock Full Of Veggies Chilli- South Beach calories by ingredient
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Chock Full Of Veggies Chilli- South Beach

Submitted by: JLOSCOOPS

Introduction

This is really yummy, filling, and can be eaten even in phase 1of the diet with a nice side of (2 cup serving) salad greens This is really yummy, filling, and can be eaten even in phase 1of the diet with a nice side of (2 cup serving) salad greens
Number of Servings: 4

Ingredients

    1 tablespoon extra-virgin oil
    2 bell peppers (any color), chopped
    1.5 cups chopped mushrooms
    1 large onion, chopped
    2 celery stalks, chopped
    3 garlic cloves, minced
    1 tablespoon chilli powder
    1 tablespoon dried oregano
    1 teaspoon ground cumin
    1/4 teaspoon salt
    2 (15 ounce) cans pinto beans
    1 (14.5 OUNCE) can no-salt-added diced tomatoes with juices

Directions

In a large sucepan, heat oil over medium heat. Add bell peppers, mushrooms, onion, celery, and garlic; cook, stirring, until vegetables begin to soften, about 7 minutes. Add chilli powder, oregano, cumin, and salt; cook, stirring occasionally, 5 minutes more.
Add beans and tomatoes with their juices. Bring to a gentlesimmer and cook, stirring occasionally, untill chilli is fragrant and slightly thickened, 25 minuted. Serve warm. Garnish with nonfat plain yogurt if you like.

--Really good with wheat pita triangles on later diet phases.

Number of Servings: 4

Recipe submitted by SparkPeople user JLOSCOOPS.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I make this weekly! I add 2lbs of ground turkey breast, and substitute 1 can of black beans for one of the pintos. I add a bit more of the cumin & chili powder to up the flavor, and add a few drops of tabasco as well. - 5/26/10

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  • A lot of veggies and not too thick -- I really liked it! - 12/11/12

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  • This was so yummy. I made it this afternoon and then heated some up for dinner tonight. Plan to have it for lunch this week too. I think I will get more than 4 servings out of it. Topped mine with a littler reduced fat shredded cheese. Yum! - 5/6/12

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  • Definitely a do again! - 3/7/11

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  • so filling and yummy! - 12/13/10

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  • This was my first SB recipe I tried in the SB: Supercharged book and loved it ever since. - 8/28/10

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  • This is one of my favorites from the Supercharges book :) Sometimes I make it with kidney beans. I also add ground beef or turkey if I am in the mood for something even more filling. YUM - 2/9/10

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  • This was delicious. I made it from the SB cookbook. - 9/15/09

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