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
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!