Chock Full Of Veggies Chilli- South Beach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon extra-virgin oil2 bell peppers (any color), chopped1.5 cups chopped mushrooms1 large onion, chopped2 celery stalks, chopped3 garlic cloves, minced1 tablespoon chilli powder1 tablespoon dried oregano1 teaspoon ground cumin1/4 teaspoon salt2 (15 ounce) cans pinto beans1 (14.5 OUNCE) can no-salt-added diced tomatoes with juices
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.
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.
Nutritional Info 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
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