Chock Full Of Veggie Chili – My Southbeach Favourite
Ingredients
- 1 tbsp olive oil
- 2 bell peppers any colour
- 1½ cup mushrooms chopped
- 2 celery stalks chopped
- 1 large onion chopped
- 3 garlic cloves minced
- 1 tbsp chili powder
- 1 tbsp dried oregano
- 1 tsp ground cumin
- ¼ tsp salt
- 2 (15 ounce) can pinto beans
- 1 (14.5 ounce) can no-salt added diced tomato with juices
Instructions
- In a large saucepan, heat oil over medium heat. Add garlic, onions, peppers, mushrooms and celery; cook, stirring, until vegetables begin to soften, about 7 minutes.
- Add chili powder, oregano, cumin and salt; cook for another 5 minutes. Mix in the beans and tomatoes. Cook covered for 30 minutes on low flame. Serve hot.
Notes
1. Since the sauce was little thick for me, I added little hot water to the consistency of my choice.
2. For phase 1 dieters,serve them with a dollop of non-fat yogurt.
3. For phase 2 and 3 dieters, eat with whole wheat pita chips toasted in little olive oil.
Advika is a talented Indian cook with a passion for sharing her culinary expertise with others. Born and raised in India, she has spent years mastering traditional recipes from across the country, as well as putting her own unique twist on classic dishes. Her recipes are easy to follow, with step-by-step instructions and helpful tips for cooks of all levels
