Wednesday, January 27, 2010

THE best ever

vegetarian chili is what i had for dinner.  it is a recipe from Cooking Light.  I was skeptical at first but this has so much flavor you won't miss the meat.  here's the recipe:

Three Bean Vegetarian Chili

2 red bell peppers
3 T extra virgin olive oil
1 c chopped onion
2 tsp ground cumin
1 tsp crushed red pepper
1 tsp paprika
1/2 tsp salt
4 garlic cloves, thinly sliced
2 c organic vegetable stock
1 1/2 c (1/2 inch) peeled, cubed butternut squash
1 (28 oz) can no salt added tomatoes, undrained and chopped (i used Muir organic no salt added fire roasted tomatoes)
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can cannellini beans, rinsed and drained
1 (15 oz) can red kidney beans, rinsed and drained
1/2 c thinly sliced green onions

1.Preheat broiler. 
2.Cut bell peppers in half lengthwise. Remove and discard seeds and membranes.  Place pepper halves skin side up on a foil lined baking sheet. Broil 15 minutes or until blackened.  Place pepper halves in a zip top plastic bag; seal.  Let stand 15 minutes.  Peel and chop peppers.
3. Heat a dutch oven over medium low heat. Add oil to pan; swirl to coat.  Add onion; cook 15 minutes, stirring occasionally.  Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently.  Add bell peppers, broth, squash and tomatoes; bring to a simmer.  Cook 20 minutes, stirring occasionally.  Add beans; simmer 25 minutes or until slightly thick, stirring occasionally.  Sprinkle with green onions. Yield:  6 servings (serving size is 1 1/2 cups).

Calories 264, fat 8.3g, protein 9.5g, Carb 40.9g, fiber 10.7g; chol 0 mg, sodium 787 mg

If i figured correctly this is 5 points for those following weight watchers like me.  enjoy!


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